Terrine "Beet Ryaba"

3 servings

260 minutes

The 'Beetroot Rya' terrine is an elegant and delicate dish of European cuisine that combines the velvety texture of beetroot with juicy pieces of chicken fillet. Its flavor notes—a light sweetness from the root vegetable, creamy softness, and spicy hints of greens—create a harmonious balance. Gelatin gives the terrine density, turning it into a refined appetizer that can be served as a festive treat or a light gastronomic surprise for guests. The origins of such a dish trace back to the culinary traditions of French cuisine, where terrines are valued for their layered flavors and sophisticated presentation. The variability in serving allows for additions like walnuts or spices, playing with aroma nuances. Magnificent when paired with crispy toasts or fresh vegetables, this terrine can adorn any table with its brightness and taste.

Energy value per serving

• Calories: 247.2
• Proteins: 23.1g
• Fats: 11g
• Carbohydrates: 13.6g

Ingredients

• Beet: 300 g
• Chicken fillet: 200 g
• Parsley: 3 sprig
• Cream: 300 ml
• Gelatin in plates: 5 pc
• Walnuts: to taste
• Salt: to taste
• Ground black pepper: to taste
• Sugar: to taste

Cooking steps

1. Blend boiled or baked beetroot, add salt, pepper, and a bit of greens.

   Required ingredients:

   • Beet: 300 g
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Parsley: 3 sprigs

2. Mix with small pieces of boiled chicken.

   Required ingredients:

   • Chicken fillet: 200 g

3. Add gelatin dissolved in hot cream.

   Required ingredients:

   • Gelatin in plates: 5 piece
   • Cream: 300 ml

4. Mix everything and put it in the refrigerator for 3-4 hours.