Layered Beetroot and Goat’s Cheese Terrine
A stunning vegetarian terrine with layers of roasted beetroot and creamy goat’s cheese, perfect for a starter or light lunch.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 5 hours 30 minutes (includes chilling)
- Yield: 6 1x
- Method: Starter
- Cuisine: Vegetarian
Ingredients
Scale
- For the Main Component:
- 4 medium beetroots (mix of red and golden for color contrast)
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1/2 tsp kosher salt
- For the Terrine Layers:
- 250g soft goat's cheese
- 200g cream cheese
- 1 tbsp fresh thyme leaves
- 1 tbsp honey
- Salt and black pepper to taste
- For Serving:
- Mixed salad leaves
- Balsamic glaze
- Extra thyme for garnish
Instructions
- Preheat the oven to 200°C (400°F). Wash and trim the beetroots, then toss with olive oil, balsamic vinegar, and salt. Wrap individually in foil and roast for 45-60 minutes until tender. Let cool, then peel and slice into thin rounds.
- In a bowl, mix the goat's cheese, cream cheese, thyme, honey, salt, and pepper until smooth and well combined.
- Line a loaf tin with cling film, leaving overhang. Layer the terrine: start with a layer of beetroot slices, then spread a layer of the cheese mixture. Repeat, alternating layers and pressing down gently, finishing with a beetroot layer.
- Fold the cling film over the top, cover, and refrigerate for at least 4 hours or overnight to set.
- To serve, unwrap, invert onto a plate, and remove cling film. Slice with a sharp knife. Serve with salad leaves, a drizzle of balsamic glaze, and extra thyme.
Notes
Use a mix of beetroot colors for visual appeal. Ensure the terrine is well chilled before slicing for clean cuts. Can be made a day ahead.
Nutrition
- Calories: 280 kcal
- Sugar: 9 g
- Fat: 22 g
- Carbohydrates: 12 g
- Protein: 10 g
Find it online: https://cheerychop.com/layered-beetroot-goat-cheese-terrine/