Description
This Beetroot and Goat’s Cheese Terrine is a vibrant, layered appetizer combining tender roasted beets with a creamy, tangy goat’s cheese filling. Perfectly chilled and garnished with fresh herbs and nuts, it offers a delightful balance of textures and flavors, ideal for elegant gatherings or a sophisticated starter.
Ingredients
Scale
Main Layers
- 4 medium beets, cooked and thinly sliced
- 8 oz goat’s cheese
- 3 tbsp Greek yogurt or sour cream
- 1 tbsp lemon juice
- Salt and pepper, to taste
- 1 tbsp olive oil
Optional Garnishes
- Fresh dill or thyme
- Crushed walnuts
- Honey drizzle
- Microgreens
Instructions
- Cook the Beets: Boil or roast the beets until they are tender when pierced with a fork. Once cooked, allow them to cool completely, then peel off the skins carefully.
- Slice the Beets Thin: Using a sharp knife, slice the cooled beets into even, thin rounds to ensure the layers form smoothly and compact well in the terrine.
- Prepare the Cheese Filling: In a bowl, combine goat’s cheese with Greek yogurt, lemon juice, salt, and pepper. Mix until the mixture is smooth and creamy, ensuring the flavors meld nicely.
- Line the Mold: Line a loaf pan with parchment paper, allowing enough overhang on the sides to lift out the terrine easily once set.
- Start Layering: Spread a thin, even layer of the goat cheese mixture on the bottom of the loaf pan. Then layer a set of beet slices over it. Repeat this pattern of cheese and beet layers until all ingredients are used, finishing with a beet layer on top.
- Press and Chill: Gently press down on the layers to compact them and eliminate air gaps. Cover the terrine and refrigerate for at least 2 hours, allowing it to firm up and the flavors to develop.
- Unmold and Slice: After chilling, use the parchment paper overhang to carefully lift the terrine from the pan. Using a sharp knife, cut it into neat slices for serving.
- Add Finishing Touches: Drizzle the terrine with olive oil and garnish with fresh herbs like dill or thyme. Optionally, add some crushed walnuts, honey drizzle, or microgreens for extra texture and flavor contrast.
- Serving Step: Serve the terrine chilled, accompanied by crusty bread, fresh greens, or a handful of nuts to complement its creamy and earthy layers.
Notes
- Roasting the beets enhances their natural sweetness, but boiling is a quicker alternative.
- Ensure the beet slices are thin and even to help the terrine hold its shape.
- The terrine can be prepared a day ahead to allow the flavors to meld fully.
- Use full-fat Greek yogurt or sour cream for creaminess, or substitute with a dairy-free option if preferred.
- This dish pairs well with crisp white wines or light rosé.
Nutrition
- Serving Size: 1 slice (approx. 100g)
- Calories: 180
- Sugar: 8g
- Sodium: 160mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 28mg
