Beetroot and Goat’s Cheese Terrine Recipe
Discover how to prepare a stunning Beetroot and Goat’s Cheese Terrine Recipe that’s perfect for entertaining. Try it today!
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves approximately 10 slices 1x
- Category: Appetizer
- Method: Boiling
- Cuisine: Vegetarian
Ingredients
Scale
- 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
- 1 tbsp golden caster sugar
- 75 g walnut halves
- 1/2 a small bunch sage
Instructions
- Line a loaf tin with clingfilm and lightly brush with olive oil. Boil beetroot in salted water until tender (about 40–50 minutes). Cool and peel.
- In a mixing bowl, combine soft goat cheese, full-fat soft cheese, chopped herbs, salt, and pepper until well mixed. Chill in refrigerator.
- Slice cooled beetroot thinly using a mandoline or knife.
- Layer overlapping beetroot slices in the tin followed by a layer of cheese mixture. Repeat until all ingredients are used, finishing with beetroot on top.
- Cover with clingfilm and press down to set; chill overnight.
- Before serving, garnish with caramelized walnuts and crispy sage leaves.
Nutrition
- Serving Size: 1 slice ~100g
- Calories: 220
- Sugar: 5g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 30mg