World Vegetarian Day
Head Chef Jenny Ward shares her recipe for a wholesome salt roast beetroot and chèvre terrine with sweet potato lavash – a sure treat for all taste buds!
Salt roast beetroot and chèvre terrine with sweet potato lavash
1x sweet potato (grated)
2.5 cups cake flour
1 tsp salt
180 ml water
Mix the ingredients together until a soft dough forms. Wrap the dough and rest it in the refrigerator until it becomes firm. Roll the dough very thinly using a pasta machine and slice into pieces of a desired size. Bake on a grill at high heat for 2-3 min until golden brown.
2 kg beetroot
200 g rock salt
150 g chèvre
80 g sour cream
30 g basil
100 ml olive oil
100 g asparagus
Wash and dry the whole beetroot well. Cover the beetroot with rock salt and bake at 200° C for 45 mins until soft. Peel the beetroot and let it cool down. Mix the chèvre and sour cream together and season with black pepper. Slice the cooled beetroot very thinly using a mandolin or sharp knife. Line a mould (a small plastic container will do) with plastic wrap. Layer the beetroot inside the mould, leaving no holes and place a thin layer of chèvre mixture onto the beetroot. Continue layering until there is no more beetroot or chèvre mixture. Place a weight on top of the terrine and press down lightly. Slice the terrine into three pieces and serve.
To sample Chef Jenny’s tasty recipes, be sure to visit CHEFS at 81 St John’s Street in Gardens, Cape Town. The kitchen opens for lunch from 12h00-15h00 and for dinner from 17h30-20h30, Monday-Friday. For their full menu, visit www.chefscapetown.co.za
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