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Colorful Beetroot and Goat’s Cheese Terrine

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A stunning layered terrine featuring roasted red and golden beets with creamy goat cheese, perfect as an appetizer or side dish.

Ingredients

Scale
  • For the Beetroot Layers:
  • 3 large red beets, roasted and peeled
  • 3 large golden beets, roasted and peeled
  • 1 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • For the Goat Cheese Layer:
  • 8 oz goat cheese, softened
  • 1/4 cup heavy cream
  • 1 tbsp fresh thyme leaves
  • Salt and pepper to taste
  • For Assembly:
  • Fresh arugula or microgreens for garnish
  • Balsamic glaze for drizzling

Instructions

  1. Preheat oven to 400°F (200°C). Wrap each beet individually in foil and roast for 45-60 minutes until tender. Cool, then peel and slice into 1/4-inch rounds.
  2. In a small bowl, combine sliced red beets with balsamic vinegar and olive oil. Toss gently. Repeat with golden beets in a separate bowl, using the same dressing.
  3. In a mixing bowl, beat goat cheese with heavy cream until smooth. Stir in fresh thyme, salt, and pepper.
  4. Line a loaf pan with plastic wrap, leaving overhang. Layer starting with red beet slices, then spread a layer of goat cheese mixture, then golden beets. Repeat until all ingredients are used, ending with a beet layer.
  5. Fold plastic wrap over the top and press gently. Refrigerate for at least 4 hours or overnight to set.
  6. To serve, unwrap and invert onto a cutting board. Slice with a sharp knife. Garnish with arugula and drizzle with balsamic glaze.

Notes

The terrine can be made up to 2 days in advance. For best slicing, use a sharp, non-serrated knife wiped clean between cuts.

Nutrition

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