There’s something undeniably satisfying about creating a dish that’s as beautiful as it is delicious, and this beetroot and goat cheese terrine is exactly that.
I first made it during a holiday dinner with family, inspired by the vibrant hues of winter root vegetables and the creamy tang of goat cheese. Layered with jewel-like slices of beetroot and delicate, herb-infused goat cheese, this terrine is an edible work of art that steals the show every time.
The best part? It’s deceptively simple to make. The earthy sweetness of roasted beets pairs perfectly with the creamy, slightly tangy goat cheese, creating a symphony of flavors that’s both indulgent and surprisingly healthy.
Packed with antioxidants, fiber, and protein, this dish is a delight you can feel good about serving. It also pairs wonderfully with other vegetarian showstoppers like a Christmas nut roast or a golden, flaky cauliflower Wellington, making it a fantastic addition to your holiday or special occasion menu.
What’s So Great About This Dish?
- Effortlessly Elegant: It looks like it came from a high-end restaurant but is surprisingly easy to assemble.
- Nutritious Yet Indulgent: Beets are rich in nutrients like folate and vitamin C, while goat cheese offers creamy satisfaction with less fat than cow’s milk cheese.
- Seasonally Versatile: Perfect for winter when beets are in their prime, yet equally stunning for spring gatherings.
- Customizable: You can add fresh herbs, a layer of caramelized onions, or even crushed pistachios for crunch.
- Make-Ahead Friendly: This terrine can be prepped the day before, allowing flavors to meld beautifully and saving you time.
Beetroot and Goat’s Cheese Terrine Recipe
Equipment
- Sharp Knife
- Cutting Board
- Mixing Bowls
- Terrine mold
- Plastic Wrap
- Spatula
- Baking tray
Ingredients
- light olive oil
- 8 medium raw beetroot
- about 1kg
- a small bunch oregano
- 300 g soft goat’s cheese
- 100 g full-fat soft cheese
- chopped to make 1 tbsp thyme leaves
- snipped to make 2 tbsp chives
- leaves picked
- 1 tbsp golden caster sugar
- olive oil
- 75 g walnut halves
- 1/2 a small bunch sage
- leaves picked
Instructions
- Prepare the Mold and Cook Beetroot: Line a loaf tin (20cm x 9cm) with clingfilm and brush with olive oil. Boil beetroot in salted water for 40–50 minutes until tender, then cool.
- Make the Cheese Filling: Mix goat’s cheese, soft cheese, chopped oregano, thyme, chives, salt, and pepper. Cover and chill.
- Slice the Beetroot: Peel the beetroot by rubbing off the skin (wear gloves) and slice thinly with a mandoline or sharp knife.
- Layer the Terrine: Add overlapping beetroot slices to the tin, trim as needed, then spread a thin cheese layer. Repeat until all ingredients are used, finishing with beetroot.
- Press and Chill: Cover with clingfilm, weigh down with tins, and chill overnight.
- Make the Garnish: Toast nuts with sugar in a pan until caramelized, then fry sage and oregano leaves in oil until crisp.
- Serve: Unmold the terrine, top with nuts and herbs, and slice. Serve with toast and salad if desired
