Bonfire Beetroot & Celeriac Terrine with Pickled Shallots & Crispy Sage

Prep Time 30 mins

Cook Time 40 mins

Rest Time 120 mins

Total Time 3 hrs 10 mins

Cuisine: British

Courses: Appetizer, Starter

Difficulty: Advanced

Description

This striking terrine brings the colours of Bonfire Night straight to the table, deep reds and creamy whites layered like glowing embers and pale smoke. Earthy roasted beetroot meets tender celeriac in a light herb dressing, pressed into elegant slices and served with tangy pickled shallots and crisp fried sage leaves for contrast. It’s a dish that feels both rustic and refined, as dramatic on the plate as fireworks against a dark autumn sky.

Inspired by the humble root vegetables so often baked in foil near the bonfire’s edge, this terrine transforms simple ingredients into something special. The sweet beetroot balances the nutty depth of celeriac, while the sharpness of the shallots cuts through the richness perfectly. It’s a starter that looks impressive, tastes luxurious, and can be prepared ahead of time, ideal for hosting when you’d rather be watching sparks fly than stirring at the stove.

Ingredients

4 medium beetroot (about 500 g)
1 small celeriac (about 400 g)
2 tbsp olive oil
1 tsp sea salt
Freshly ground black pepper, to taste
2 tsp fresh thyme leaves
1 tsp lemon zest

For the dressing:

2 tbsp extra virgin olive oil
1 tsp Dijon mustard
1 tsp maple syrup
2 tsp lemon juice

Pickled shallots:

4 small shallots, finely sliced
4 tbsp white wine vinegar
1 tsp caster sugar
Pinch of salt

Crispy sage:

12 12–16 sage leaves
2 tsp olive oil

Instructions

1
Preheat the oven to 200°C (fan 180°C). Wrap the beetroot in foil, drizzle with a little olive oil, and roast for 35–40 minutes until tender. Leave to cool slightly, then peel and slice thinly.
2
Meanwhile, steam or boil the celeriac slices for 8–10 minutes until just tender but not soft. Drain and allow to cool.
3
In a small bowl, whisk together the dressing ingredients. Season with salt and pepper to taste.
4
Line a small loaf tin or rectangular mould with cling film, leaving some overhang.
5
Toss the beetroot slices with half of the dressing and the celeriac slices with the other half.
6
Layer the beetroot and celeriac alternately in the tin, sprinkling each layer with a little thyme and lemon zest. Press down gently as you go.
7
Fold over the cling film, place a small weight on top, and refrigerate for at least 2 hours to set.
8
To make the pickled shallots, combine vinegar, sugar, and salt in a small bowl. Stir until dissolved, then add the sliced shallots. Leave to pickle for at least 30 minutes.
9
Just before serving, heat the olive oil in a small pan and fry the sage leaves for 10–15 seconds until crisp. Drain on kitchen paper.
10
To serve, carefully lift the terrine from the mould and slice neatly with a sharp knife. Arrange on plates with a few pickled shallots and crispy sage leaves. Drizzle with any leftover dressing.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 172kcal

% Daily Value *
Total Fat 9.4g15%
Sodium 310mg13%
Total Carbohydrate 19.5g7%
Dietary Fiber 5.2g21%
Sugars 10.3g
Protein 2.8g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.