Beetroot and Goat’s Cheese Terrine
The Beetroot and Goat’s Cheese Terrine is a visually stunning and delicious appetizer that combines the earthy sweetness of fresh beetroot with the creamy tanginess of goat cheese. This elegant dish not only serves as a beautiful centerpiece for your table but also allows for easy preparation in advance, making it perfect for entertaining guests at both casual gatherings and formal dinners. Each slice reveals vibrant layers, offering a delightful blend of flavors and textures that are sure to impress.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves approximately 8 slices 1x
- Category: Appetizer
- Method: Boiling & Chilling
- Cuisine: Contemporary
Ingredients
Scale
- 8 medium raw beetroot (about 1kg)
- 300g soft goat’s cheese
- 100g full-fat soft cheese
- Light olive oil
- Fresh herbs: oregano, thyme, chives
- Walnut halves for garnish
Instructions
- Line a loaf tin with clingfilm and lightly brush with olive oil.
- Boil the beetroot in salted water for 40–50 minutes until tender, then cool, peel, and slice thinly.
- In a mixing bowl, combine goat cheese, full-fat cheese, herbs, salt, and pepper; mix until smooth and chill.
- Layer the sliced beetroot in the tin, alternating with layers of cheese filling until all ingredients are used.
- Cover with clingfilm, weigh down, and refrigerate overnight to set.
- Toast walnuts with sugar until caramelized; fry sage leaves in olive oil until crispy.
- Unmold the terrine onto a platter, top with nuts and crispy herbs before slicing to serve.
Nutrition
- Serving Size: 1 slice - 75g
- Calories: 180
- Sugar: 4g
- Sodium: 250mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg