Colorful Beetroot, Zucchini & Goat’s Cheese Terrine
A stunning layered terrine of roasted beets, zucchini ribbons, and creamy goat cheese, perfect for a special occasion.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 5 hours 30 minutes (includes chilling)
- Yield: 6 1x
- Method: Appetizer
- Cuisine: Modern European
Ingredients
Scale
- 3 large red beets (roasted, peeled, and thinly sliced)
- 2 medium zucchini (sliced into long, thin ribbons)
- 1 tbsp olive oil
- 1/2 tsp sea salt
- 200g fresh goat cheese, crumbled
- 1/4 cup fresh basil leaves, chopped
- 1 tbsp balsamic glaze
- Freshly ground black pepper, to taste
Instructions
- Preheat oven to 200°C (400°F). Wrap beets in foil and roast for 45-60 minutes until tender. Let cool, then peel and slice thinly.
- Using a vegetable peeler, slice zucchini into long, thin ribbons. Toss with olive oil and a pinch of salt.
- Line a loaf pan with plastic wrap, leaving overhang.
- Layer ingredients in the pan: start with a layer of beet slices, then a layer of zucchini ribbons, then a sprinkle of goat cheese, basil, salt, and pepper. Repeat layers until all ingredients are used, pressing down gently as you go.
- Fold plastic wrap over the top. Place a weight (like a can) on top and refrigerate for at least 4 hours, or overnight.
- To serve, unwrap, invert onto a plate, and carefully remove plastic wrap. Drizzle with balsamic glaze, slice, and serve.
Notes
For a firmer terrine, press with a heavier weight. Can be made a day ahead.
Nutrition
- Calories: 180
- Sugar: 9g
- Fat: 11g
- Carbohydrates: 12g
- Protein: 8g
Find it online: https://cheerychop.com/beetroot-zucchini-goat-cheese-terrine/