Serves8
- Active time:45 min
- Start to finish:1 hr
SAM BEALL, BLACKBERRY FARM, WALLAND, TENNESEE
October 2009
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20
(1 1/4-inch) radishes, trimmed
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2
sticks unsalted butter, softened
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20
(1 1/4-inch) golden or albino beets, trimmed, leaving 1 inch of greens attached to use as a handle, and peeled
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3/4
stick unsalted butter
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1
teaspoon
banyuls or other red wine vinegar
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2
teaspoon
olive oil
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1
bunch baby arugula
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Thinly slice radishes and beets with slicer.
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Melt butter with 1/4 tsp each of salt and pepper.
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Arrange 1 layer of radishes, overlapping slightly, in bottom of each ramekin, then lightly brush with melted butter. Arrange a layer of beets on top and brush with butter. Repeat layering, alternating radishes and beets and brushing with butter in between, until ramekins are filled to about 1 inch from top (about 4 layers of each vegetable). Let stand at room temperature until butter solidifies to hold "terrines" together.
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Whisk together vinegar, oil, and a pinch each of salt and pepper, then toss arugula with vinaigrette to coat.
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Unmold terrines onto plates and serve with salad.
COOKS' NOTE: Terrines can be made 1 day ahead and chilled. Bring to room temperature before serving.
