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Colorful Beetroot, Avocado & Goat Cheese Terrine with Pistachio Honey Crunch

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A stunning layered terrine featuring roasted beets, creamy avocado, and tangy goat cheese, topped with a sweet and crunchy pistachio honey topping. Perfect as an elegant appetizer or light lunch.

Ingredients

Scale
  • For the Beetroot Layers:
  • 3 large beets, roasted and thinly sliced
  • 1 tbsp balsamic glaze
  • 1/2 tsp kosher salt
  • For the Avocado Layer:
  • 2 ripe avocados, mashed
  • 1 tbsp fresh lime juice
  • 1/4 tsp black pepper
  • For the Goat Cheese Layer:
  • 200g soft goat cheese, room temperature
  • 2 tbsp fresh dill, chopped
  • 1 tsp lemon zest
  • For the Pistachio Honey Crunch:
  • 1/3 cup shelled pistachios, roughly chopped
  • 2 tbsp honey
  • 1 tsp olive oil
  • Pinch of sea salt
  • For Assembly:
  • Cooking spray or oil for the loaf pan
  • Plastic wrap

Instructions

  1. Line a 9×5-inch loaf pan with plastic wrap, leaving overhang on all sides. Lightly grease the plastic wrap.
  2. Prepare the beet layers: In a bowl, gently toss the thinly sliced roasted beets with balsamic glaze and kosher salt. Set aside.
  3. Prepare the avocado layer: In another bowl, mash the avocados with lime juice and black pepper until smooth.
  4. Prepare the goat cheese layer: In a third bowl, mix the goat cheese with chopped dill and lemon zest until well combined.
  5. Assemble the terrine: Spread half of the beet slices in an even layer on the bottom of the prepared loaf pan. Gently press down.
  6. Spread the entire avocado mixture evenly over the beet layer.
  7. Carefully spread the goat cheese mixture over the avocado layer.
  8. Top with the remaining beet slices, arranging them neatly. Gently press the final layer.
  9. Fold the overhanging plastic wrap over the top to cover. Refrigerate for at least 4 hours, or preferably overnight, to set firmly.
  10. Make the pistachio crunch: Just before serving, combine chopped pistachios, honey, olive oil, and a pinch of sea salt in a small pan over medium heat. Cook for 2-3 minutes, stirring constantly, until fragrant and slightly caramelized. Spread on parchment paper to cool and crisp.
  11. To serve: Unwrap the top of the terrine. Invert the loaf pan onto a serving plate and remove the plastic wrap. Slice with a sharp knife. Sprinkle the pistachio honey crunch over each slice before serving.

Notes

For cleaner slices, dip your knife in hot water and wipe it clean between cuts. The terrine can be made up to a day in advance. Keep the pistachio crunch in an airtight container until ready to use to maintain its crunch.

Nutrition

Find it online: https://cheerychop.com/beetroot-avocado-goat-cheese-terrine/