Beetroot and Goat's Cheese Terrine Recipe
The Beetroot and Goat’s Cheese Terrine is a vibrant, elegant dish perfect for special occasions or dinner parties. Layers of earthy roasted beetroot and creamy, tangy goat cheese create a striking centerpiece that’s both visually stunning and bursting with flavor. It’s surprisingly simple to prepare and can be made ahead for easy entertaining!
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Calories: 210kcal
Servings: 6
Equipment
- Loaf pan or terrine mold
- Two mixing bowls
- Sharp Knife
- Spatula
Ingredients
Main Layers
- 4 medium Beets cooked and thinly sliced cooked and thinly sliced
- 8 oz Goat’s cheese
- 3 tbsp Greek yogurt or sour cream
- 1 tbsp lemon juice
- Salt and pepper
- 1 tbsp Olive oil
Optional Garnishes
- Fresh dill or thyme
- Crushed walnuts
- Honey drizzle
- Microgreens
Instructions
- Cook the BeetsBoil or roast the beets until tender, then let them cool and peel them.
- Slice the Beets ThinUsing a sharp knife, slice them into even, thin rounds.
- Prepare the Cheese FillingMix goat’s cheese with yogurt, lemon juice, salt, and pepper until creamy.
- Line the MoldLine a loaf pan with parchment so the terrine lifts out easily.
- Start LayeringSpread a thin layer of cheese, then a layer of beet slices, repeating the pattern.
- Press and ChillPress the layers gently and refrigerate for at least 2 hours to set.
- Unmold and SliceOnce firm, Lift it out and cut neat slices with a sharp knife.
- Add Finishing TouchesA drizzle of olive oil or a sprinkle of herbs makes it look fresh on the plate.
- Serving StepI serve it cold with bread, greens, or a handful of nuts for texture.
Nutrition
Calories: 210kcal | Carbohydrates: 12g | Protein: 8g | Fat: 15g | Saturated Fat: 6g | Sodium: 170mg | Fiber: 3g | Sugar: 7g