Beetroot terrine with goat's cheese log

Ingredients

Preparation

Cut the goat?s cheese and place in the fridge. Soak the gelatine in cold water for 5 minutes and drain. Heat the water and dissolve the gelatine. Chop the beetroot, add it to the water with gelatine, heat gently and blend. Season with salt, pepper and a pinch of cumin. Place on a flat tray at a thickness of 1 cm. Leave in the fridge for 1 hour until it sets, and then cut out rectangles of about 10 x 3 cm. Cut the onion into thin strips. Lightly brown the onion in the butter, add the orange juice and brown sugar, and cook over a low heat until caramelised. Season with a pinch of salt.

Assembly: Place a piece of beetroot gelatine in the centre of the dish. Place the caramelised onion and pieces of cheese on top