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Beetroot and Goat’s Cheese Terrine

Beetroot and Goat’s Cheese Terrine: A Vibrant Vegetarian Treat

Beetroot and Goat’s Cheese Terrine is a stunning dish that combines earthy flavors with creamy cheese, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 50 minutes
Chilling Time 8 hours
Total Time 9 hours 20 minutes
Servings: 8 slices
Course: Appetizers
Cuisine: Vegetarian
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Terrine
  • 8 medium Raw Beetroot about 1kg, substitute with pre-roasted beets if short on time
  • 300 g Soft Goat’s Cheese substitute with cream cheese for a milder flavor
  • 100 g Full-Fat Soft Cheese can replace with mascarpone
  • 75 g Walnut Halves alternatives include pecans or almonds
  • 1 tbsp Thyme Leaves fresh preferred, but dried can be used in a pinch
  • 2 tbsp Chives can substitute with green onions or parsley
  • 1 bunch Oregano fresh is preferable but dried can be used
  • 1 tbsp Golden Caster Sugar can substitute with honey or agave syrup
  • ½ small bunch Sage Leaves can replace with rosemary if unavailable
  • 1 tbsp Light Olive Oil adds richness and helps to grease the terrine mold
For the Garnish
  • Crispy Herbs fried sage and oregano leaves
  • Caramelized Walnuts toast walnuts in a pan with sugar until golden

Equipment

  • Loaf tin
  • Mixing bowl
  • Sharp knife or mandoline
  • Frying pan

Method
 

Step‑by‑Step Instructions
  1. Line a loaf tin with clingfilm, brush the interior with light olive oil. Boil the beetroot in salted water for 40-50 minutes until tender, then cool and peel.
  2. Combine goat’s cheese, full-fat soft cheese, oregano, thyme, chives, and salt and pepper in a bowl, blending gently until smooth yet lumpy. Chill for 30 minutes.
  3. Thinly slice the cooled beetroot into even rounds, aiming for about 0.5 cm thickness.
  4. Layer the terrine starting with overlapping beetroot slices in the base of the loaf tin. Spread a layer of cheese mixture. Repeat until all beetroot and cheese are used.
  5. Cover with clingfilm and place a piece of cardboard on top, weighing down with cans. Refrigerate overnight.
  6. To garnish, toast walnut halves with sugar until golden, about 5-7 minutes. Fry sage and oregano leaves until crispy, about 1-2 minutes.
  7. Un-mold the terrine, slice, and plate with caramelized walnuts and crispy herbs. Serve with toasted bread and fresh salad.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 15gProtein: 6gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 250mgPotassium: 300mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze wrapped tightly for up to 2 months. The terrine can be prepared a day in advance.

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