Beetroot and Goat's Cheese Terrine Recipe
The Beetroot and Goat’s Cheese Terrine is a vibrant, elegant dish perfect for special occasions or dinner parties. Layers of earthy roasted beetroot and creamy, tangy goat cheese create a striking centerpiece that’s both visually stunning and bursting with flavor. It’s surprisingly simple to prepare and can be made ahead for easy entertaining!
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Calories: 195kcal
Servings: 6
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
Nutrition
Calories: 195kcal | Carbohydrates: 10g | Protein: 7g | Fat: 14g | Saturated Fat: 6g | Sodium: 250mg | Fiber: 3g | Sugar: 6g