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Layered Beetroot and Goat’s Cheese Terrine

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A stunning vegetarian terrine with layers of roasted beetroot, creamy goat’s cheese, and fresh herbs. Perfect for a starter or light lunch.

Ingredients

Scale
  • 3 large beets (roasted, peeled, and sliced into 1/4-inch rounds)
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1/2 tsp kosher salt
  • 200g soft goat's cheese
  • 100g cream cheese
  • 2 tbsp fresh dill, chopped
  • 1 tbsp fresh chives, chopped
  • Freshly ground black pepper
  • Butter for greasing
  • Mixed salad leaves, to serve

Instructions

  1. Preheat the oven to 200°C (400°F). Wrap the beets individually in foil and roast for about 1 hour, or until tender when pierced with a knife. Let cool, then peel and slice into 1/4-inch rounds.
  2. In a small bowl, whisk together the olive oil, balsamic vinegar, and kosher salt. Gently toss the beet slices in this mixture to coat.
  3. In another bowl, mix the goat's cheese, cream cheese, chopped dill, and chives until well combined. Season with black pepper to taste.
  4. Line a small loaf tin (approximately 20x10cm) with cling film, leaving an overhang. Lightly grease the cling film with butter.
  5. Begin layering: place a single layer of beet slices at the bottom of the tin. Spread a thin layer of the cheese mixture over the beets. Repeat the layers, finishing with a layer of beets. Press down gently.
  6. Fold the overhanging cling film over the top. Place a weight (like a can) on top and refrigerate for at least 4 hours, or preferably overnight.
  7. To serve, unwrap the terrine, invert onto a serving plate, and remove the cling film. Slice with a sharp knife and serve with mixed salad leaves.

Notes

You can prepare this terrine a day ahead. For a vegan version, substitute the goat’s and cream cheese with a plant-based alternative. Ensure the beets are completely cool before assembling to prevent the cheese from melting.

Nutrition

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