Recipe for Beetroot To Your Lover and Liver Bit Longer 
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Yield:
2 servings
Ingredients:
Amount Ingredient
1 x 250 gram who cooked baby beetroot
1 lrg Potato, peeled and chopped into small cubes
1 x Vegetable stock cube
2 x Cloves crushed garlic
2 x Onions, thinly sliced
550 gm Fresh greens, finely shredded
300 ml Milk
1 tbl Double cream
2 tbl Chopped mixed fresh parsley and tarragon
1 x 30 grams pac cheese and onion Lite crisps crushed
1 tbl Dijon mustard
1/2 tbl Olive oil
2 tbl Roughly chopped fresh basil
100 gm Greek yoghurt
A few fresh thyme leaves
1 dsh Worcestershire sauce
2 tbl White wine
55 gm Plain flour
Lambs liver, thinly sliced
Instructions:
Instructions: Preheat oven to 220c/425f/Gas 7.

1 Chop half the beetroot and place in a large pan with the potato, vegetable stock cube, garlic and half a sliced onion.

2 Pour on enough boiling water to cover and simmer for five minutes.

Add half the greens and cook until wilted.

3 Pour in the milk and simmer for 5-8 minutes, or until the vegetables are tender.

4 Add the cream and herbs, season and then serve the soup in bowls with the crisps sprinkled on top.

5 For the Beetroot Sauce: Place the mustard in a food processor with 1/2 tbsp olive oil, chopped basil, 2 beetroot, yoghurt and season.

Blitz until smooth.

6 Cut the remaining beetroot in half. Heat 1 tbsp olive oil in an ovenproof saute pan, add the beetroot and a few thyme leaves and season.

7 Transfer the pan to the oven and cook for 8-10 minutes, turning occasionally, until golden brown.

8 Heat 1 tbsp olive oil in a pan, add the remaining onions and cook until browned and caramelised.

9 Add the remaining greens to a hot pan, drizzle over 1 tbsp olive oil, add a dash of Worcestershire sauce and white wine and cook until wilted down. Season.

10 Place the flour on a plate, season and add a few thyme leaves. Add the liver slices and toss to lightly coat in the flour.

11 Heat 1 tbsp olive oil in a frying pan, add the liver slices and cook for about 45 seconds on each side, or until cooked to taste.

12 Pile the onions on a plate, top with the greens and sit the liver on top. Add the beetroot around the edge of the plate and pour over the beetroot sauce.

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