Beetroot and Goat’s Cheese Terrine
The Beetroot and Goat’s Cheese Terrine is a visually stunning dish that combines earthy beetroot and creamy goat cheese into an elegant appetizer, perfect for any gathering. This layered terrine not only captivates the eyes but also tantalizes the taste buds with its unique flavors and textures. Easy to prepare ahead of time, it offers convenience for busy hosts while still providing a gourmet touch to your dining experience. Pair it with fresh salad and toasted bread for a delightful meal that impresses without the stress.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves 8
- Category: Appetizer
- Method: Boiling, Chilling
- Cuisine: International
Ingredients
Scale
- 8 medium raw beetroot (about 1kg)
- 300 g soft goat’s cheese
- 100 g full-fat soft cheese
- a small bunch oregano
- 1 tbsp chopped thyme leaves
- 2 tbsp snipped chives
- 75 g walnut halves
- 1 tbsp golden caster sugar
- light olive oil
Instructions
- Line a loaf tin (20cm x 9cm) with clingfilm, brushing it lightly with olive oil. Boil beetroot in salted water for 40–50 minutes until tender, then cool.
- In a bowl, mix soft goat’s cheese, full-fat soft cheese, oregano, thyme, chives, salt, and pepper until smooth. Chill.
- Once cooled, peel beetroot and slice thinly using a mandoline or sharp knife.
- Layer beetroot slices in the prepared tin, adding a layer of cheese mixture between layers. Finish with beetroot on top.
- Cover with clingfilm, weigh down with tins, and refrigerate overnight to set.
- Toast walnuts with sugar in a pan until caramelized; fry sage leaves in olive oil until crisp.
- Unmold the terrine, garnish with walnuts and sage before slicing and serving.
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 4g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg
Find it online: https://trandtaste.com/beetroot-and-goats-cheese-terrine-recipe/