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Rainbow Beetroot and Goat’s Cheese Terrine

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A stunning layered terrine showcasing the vibrant colors and earthy sweetness of rainbow beetroots, paired with creamy goat’s cheese and fresh herbs.

Ingredients

Scale
  • For the Main Component:
  • 4 large beetroots (a mix of red, golden, and candy-striped/Chioggia)
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1/2 tsp kosher salt
  • For the Terrine Layers:
  • 200g soft goat's cheese
  • 100g cream cheese, softened
  • 2 tbsp fresh dill, finely chopped
  • 1 tbsp fresh chives, finely chopped
  • Zest of 1 lemon
  • Salt and black pepper to taste
  • For Assembly:
  • Butter for greasing
  • Plastic wrap

Instructions

  1. Preheat oven to 200°C (400°F). Wash beetroots and trim tops, leaving about 2cm of stem. Place each color in separate foil packets with a drizzle of olive oil and a pinch of salt. Roast for 45-60 minutes until tender. Let cool, then peel and slice into 3mm rounds.
  2. In a bowl, mix goat's cheese, cream cheese, dill, chives, lemon zest, salt, and pepper until smooth.
  3. Line a 20cm loaf tin with plastic wrap, leaving overhang. Grease lightly with butter.
  4. Arrange a layer of beetroot slices (using one color) to cover the bottom. Spread a thin layer of the cheese mixture. Repeat with alternating colors of beetroot and cheese, finishing with a beetroot layer.
  5. Fold over plastic wrap and press down gently. Chill for at least 4 hours or overnight.
  6. To serve, unwrap, invert onto a plate, and slice with a warm knife. Drizzle with olive oil and extra herbs.

Notes

Use gloves when handling beetroots to avoid staining. For a firmer set, add 1 tsp gelatin to the cheese mixture. Terrine keeps for 3 days refrigerated.

Nutrition

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