For the beetroot terrine:

400g large ruby beetroots, peeled and sliced ½cm thick

750ml ruby port

400g beetroot juice

30ml Cabernet Sauvignon vinegar

30ml balsamic vinegar

8g salt

1 pinch ground black pepper

9g agar agar

For the beetroot garnish:

5 baby ruby beetroot, steamed and peeled

5 baby golden beetroot, steamed and peeled

5 baby candy beetroot, steamed and peeled

30ml extra virgin olive oil

10ml chardonnay vinegar

1 pinch caster sugar

Salt and pepper, to taste

For the horseradish sorbet:

125g caster sugar

140ml water

70ml liquid glucose

325g crème fraîche

175g natural yoghurt

110g creamed horseradish

5g salt

10ml lemon juice

Cayenne pepper, to taste

For the horseradish puree:

130g creamed horseradish

90g crème fraiche

4g salt

3g caster sugar

5ml lemon juice

Cayenne pepper to taste

For the pickled beetroot:

2 baby candy beetroot, peeled and sliced 1mm

10g white wine vinegar

4g caster sugar

1 pinch salt

1 tsp extra virgin olive oil


At Belmond Le Manoir aux Quat’Saisons we’ve been serving dishes made with vegetables grown in our very own kitchen garden, alongside free-range meat from the same fantastic British suppliers for more than 30 years. It’s so important to help people understand what sustainable food looks, smells and tastes like. By highlighting dishes that capture this ethos One Planet Plate will enhance diners’ experience and help them put their passion for good food into action.


Beetroot Terrine 

Vacuum pack the beetroot slices and steam for 20 minutes or until tender. Once cooled, trim the slices to fit into the terrine mould (130mm x 110mm x 60mm deep) with a gap of 1cm visible from the edge of the terrine.  

Turn these out neatly onto a tray, ready to set with the jelly. In a large saucepan, reduce the port by half and add the beetroot juice, vinegars and seasoning. Bring back to a simmer and whisk in the agar agar. Bring back to the boil, take off the heat and pass through a fine sieve. Set a small tester in the fridge to check the seasoning and texture of the set jelly. Adjust the seasoning if needed and use immediately, keeping the jelly hot as you build the terrine. Pour ¾cm of the warm jelly into your terrine mould. Allow the jelly to begin to set, then add the first layer of beetroot slices. Repeat with the remaining slices and enough jelly to cover the final layer of beetroot by 5mm. Reserve the leftover jelly to make the purée. Make sure the jelly doesn’t completely set between the layers or your terrine will fall apart when you try and slice it. Once the terrine has set firm, turn it out by using a large flat fish slice to push the terrine away from the edge of the mould, gently releasing it. Slice the terrine about 1cm thick and place on a tray and cover with cling film. Reserve in the fridge until needed.  

Beetroot purée  

With the remaining beetroot jelly, leave it to set firm and purée in a blender until smooth. Pass through a muslin cloth and reserve until required. 

Beetroot garnish 

Portion the beetroots in a mixture of halves, quarters or slices and keep in separate bowls. Mix the remaining ingredients in a separate bowl and evenly distribute between the 3 bowls. Mix thoroughly, taste and adjust the seasoning if required.  

Horseradish sorbet  

Place the sugar, water and glucose in a heavy-bottom pan and bring to the boil, before leaving to cool slightly. Add the remaining ingredients and churn in an ice cream machine. Keep in a freezer until required. horseradish purée Place all the ingredients in a blender and purée until smooth.  

Pickled beetroot 

In a large bowl, mix all ingredients together and leave to marinade for a minimum of 30 minutes. 

To serve 

Place the terrine slice in the middle of the plate, placing the other garnishes neatly around. Finish with a quenelle of horseradish sorbet. Dress the plate with micro herbs and edible flowers. 

Belmond Le Manoir Aux Quat’Saison

Celebrates local
Celebrates local
Features more veg
Features more veg
Has a low carbon footprint
Has a low carbon footprint