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Vibrant Beetroot and Goat’s Cheese Terrine

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A stunning layered terrine with roasted beets and creamy goat cheese, perfect for a starter or light lunch.

Ingredients

Scale
  • 3 large beets (roasted, peeled, and thinly sliced)
  • 1 tbsp olive oil
  • 1 tbsp balsamic glaze
  • 1/2 tsp kosher salt
  • 200g soft goat's cheese
  • 1/2 cup cream cheese
  • 1 tbsp fresh thyme leaves
  • 1/4 tsp black pepper
  • 1/4 cup chopped walnuts (optional, for garnish)
  • Fresh herbs for garnish

Instructions

  1. Preheat oven to 200°C (400°F). Wrap beets in foil and roast for 1 hour or until tender. Let cool, then peel and slice thinly.
  2. In a bowl, mix goat's cheese, cream cheese, thyme, and black pepper until smooth.
  3. Line a loaf tin with plastic wrap. Layer beet slices to cover the bottom, brushing with a little olive oil and balsamic glaze between layers.
  4. Spread a layer of the cheese mixture over the beets. Repeat layers, ending with a beet layer.
  5. Cover with plastic wrap and press down gently. Chill for at least 4 hours or overnight.
  6. To serve, invert onto a plate, remove plastic wrap, and garnish with walnuts and fresh herbs. Slice and serve.

Notes

For a firmer terrine, add a little gelatin to the cheese mixture. Can be made a day ahead.

Nutrition

Find it online: https://cheerychop.com/beetroot-goat-cheese-terrine-recipe-2/