This vegan starter from Martijn Kajuiter of Cliff House Hotel combines simple flavours with exceptional technique.

"This is a great dish for vegans and will really stand out at a dinner party – the colour is fantastic. We make this in one mould, but you could make this in smaller ramekins…it will keep in the fridge for 3-4 days." – Martijn Kajuiter 

Yield: Serves 10


  • 1kg beetroot
  • 50g dried blueberries
  • 500ml acidulated beetroot juice (beetroot juice acidulated with sherry vinegar, just until there is a slight level of freshness added).
  • 100ml dashi or vegetable stock
  • 6g agar agar powder
  • 6 leaves of vegetable gelatine

For the shallot compote:

  • 8 large shallots
  • 1 sachet saffron powder 0.1 gram
  • A drizzle of vegetable oil
  • Salt and pepper

For the beetroot tapioca dressing:

  • 200ml beetroot Juice
  • 100ml water
  • 10g tapioca pearls. small
  • A splash of apple cider vinegar
  • Salt


  1. Line a suitable terrine shape with cling film – a cake tin with a 1.2L capacity would do perfectly.
  2. Soak the gelatine, then add to the beetroot juice and dashi/vegetable stock. Bring to a gentle simmer.
  3. Whisk in the agar agar and season the liquid to taste. Bring to the boil once more.
  4. Slice the beetroots in random chunky large pieces. In a bowl, mix the beetroot with the blueberries and place in a mixing bowl.
  5. Pour a small bit of the jelly into the bottom of the mould. Let it set, then pour half of the jelly into the mixing bowl with the beetroots and toss until covered. Make sure the beetroot is at room temperature, otherwise the jelly sets too quickly.
  6. Place all beetroot in the mould and fill up with the jelly until the beetroot is submerged in the jelly, tap the mould on a worktop to ensure there are no air bubbles and there is even distribution. Excess jelly can be stored in the freezer for another time.
  7. Let the terrine set in the fridge for at least 8 hours
  8. For the shallot compote, peel the shallots and slice them in very fine rings. In a shallow pan, heat a spoon of vegetable oil and add the shallots. Stew the shallots down very gently until very soft and tender. Add the saffron powder and season to taste. Save the rest for use in a small container
  9. For the beetroot tapioca dressing, bring the water and the beetroot juice to the boil in a pot. Add the tapioca pearls and gently stir them loose until they come back to a soft boil. The cooking of the pearls will take around 15/20 minutes, the tapioca is cooked if the pearls are completely translucent. Let it cool in the liquid and add a splash of vinegar and seasoning to it.
  10. Demould the terrine and with a hot sharp knife portion it into slices. Place on a tray and warm through by placing them in a hot oven for 60 seconds
  11. To serve, scoop a small amount of the shallot compote onto the bottom of the plate and place sticks of raw beetroot around it. Add the warm terrine and some beetroot tapioca dressing.

TIP: Serve with a frisée salad. You can also add some ricotta or other cheese to the plate to make the dish richer.