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Rainbow Beetroot and Ricotta Herb Terrine

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A stunning, layered vegetarian terrine featuring roasted rainbow beetroots and a creamy ricotta herb filling. Perfect as a show-stopping appetizer or light main course.

Ingredients

Scale
  • For the Roasted Beetroot:
  • 3 large red beetroots, scrubbed
  • 3 large golden beetroots, scrubbed
  • 2 tbsp extra virgin olive oil
  • 1 tsp dried thyme
  • Salt and freshly ground black pepper
  • For the Ricotta Herb Filling:
  • 500g (about 2 cups) fresh ricotta cheese
  • 200g (about ¾ cup) cream cheese, softened
  • 1 large handful fresh basil leaves, finely chopped
  • 1 large handful fresh parsley, finely chopped
  • 2 tbsp fresh chives, finely chopped
  • Zest of 1 lemon
  • 1 garlic clove, minced
  • Salt and freshly ground black pepper, to taste
  • For Assembly:
  • Butter or oil, for greasing
  • Plastic wrap

Instructions

  1. Preheat oven to 200°C (400°F). Place scrubbed beetroots on a large piece of foil. Drizzle with olive oil, sprinkle with dried thyme, salt, and pepper. Wrap tightly in the foil to create a parcel. Roast for 45-60 minutes, or until tender when pierced with a knife. Let cool completely, then peel and slice into ¼-inch thick rounds.
  2. While beets cool, make the filling. In a large bowl, combine ricotta, cream cheese, chopped basil, parsley, chives, lemon zest, and minced garlic. Mix until smooth and well combined. Season generously with salt and pepper.
  3. Line a 9×5 inch (or similar 1.5L) loaf tin with plastic wrap, leaving plenty of overhang on all sides. Lightly grease the plastic wrap.
  4. Begin assembly. Create a layer of roasted beetroot slices to cover the bottom of the tin, overlapping slightly. Spread a layer of the ricotta herb mixture over the beets. Repeat the layers, alternating beetroot and ricotta, until all ingredients are used, finishing with a beetroot layer. Press down gently but firmly.
  5. Fold the overhanging plastic wrap over the top to seal. Place the terrine in the refrigerator for at least 6 hours, or preferably overnight, to set firmly.
  6. To serve, unwrap the top plastic, invert the terrine onto a serving plate, and carefully remove the remaining plastic wrap. Slice with a sharp, warm knife. Serve chilled.

Notes

You can use chioggia (candy stripe) beets for an extra rainbow effect. Ensure the terrine is well-chilled for clean slicing. Can be made up to two days ahead.

Nutrition

Find it online: https://cheerychop.com/rainbow-beetroot-ricotta-herb-terrine/