Ingredients:
- 1/2 shallot
- 1/2 red beet
- salt and cayenne pepper
- beet terrine
- 1/2 cup beef consomme dissolved with 4 leaves gelatin
Directions:
- Mayonnaise:
- Juice all gazpacho vegetable ingredients through a juicer. In a blender, blend egg yolks and slowly add olive oil. Season the mayonnaise with lemon juice, salt and cayenne pepper. Blend in gazpacho juice.
- Roast beets in a preheated 400 degree oven wrapped in aluminum foil with salt and cumin seed for approximately 1 hour until cooked. Peel beets. Slice into 1/2-inch thick slices and layer in a 1 liter terrine. In between beet layers, add beef consomme that has been mixed with shallots, chives, salt and pepper. Cover with plastic and place in refrigerator for at least 4 hours. Pour the gazpacho into a bowl and top with a 1-inch thick slice of the terrine.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 454.65 Kcal (1904 kJ) | ||
| Calories from fat | 349.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.86g | 60% | |
|---|---|---|---|
| Cholesterol | 54.56mg | 18% | |
| Sodium | 139.71mg | 6% | |
| Potassium | 767.53mg | 16% | |
| Total Carbs | 23.4g | 8% | |
| Sugars | 15.25g | 61% | |
| Dietary Fiber | 6.81g | 27% | |
| Protein | 6.24g | 12% | |
| Vitamin C | 107.8mg | 180% | |
| Vitamin A | 1mg | 33% | |
| Iron | 19mg | 105% | |
| Calcium | 53.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 126.12 Kcal (528 kJ) | ||
| Calories from fat | 97.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.78g | 60% | |
|---|---|---|---|
| Cholesterol | 15.14mg | 18% | |
| Sodium | 38.76mg | 6% | |
| Potassium | 212.92mg | 16% | |
| Total Carbs | 6.49g | 8% | |
| Sugars | 4.23g | 61% | |
| Dietary Fiber | 1.89g | 27% | |
| Protein | 1.73g | 12% | |
| Vitamin C | 29.9mg | 180% | |
| Vitamin A | 0.3mg | 33% | |
| Iron | 5.3mg | 105% | |
| Calcium | 14.9mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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