Go Back
Colorful beetroot goat cheese terrine garnished with herbs and served elegantly.

Beetroot and Goat’s Cheese Terrine

This colorful and dramatic terrine showcases roasted beets and creamy goat’s cheese, perfect for impressing your guests at any gathering.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 4 hours
Servings: 8 servings
Course: Appetizer, Party Food
Cuisine: French
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Terrine
  • 1 tablespoon light olive oil For brushing the mold
  • 8 medium beetroot (about 1 kg) Fresh preferred for better color and texture.
  • 1 small bunch fresh oregano Fresh provides better flavor than dried.
  • 300 grams soft goat’s cheese Can be swapped with ricotta.
  • 100 grams full-fat soft cheese Like cream cheese, helps it set.
  • 1 tablespoon thyme leaves, chopped Use fresh, reduce to 1 teaspoon if dried.
  • 2 tablespoons chives, snipped Or finely sliced scallions.
  • 1 tablespoon golden caster sugar Adds slight sweetness and shine.
  • 75 grams walnut halves For garnish and crunch.
  • 1/2 small bunch sage leaves Swap with extra thyme if not available.

Method
 

Preparation
  1. Scrub the beetroot well, leaving skins on. Either roast wrapped in foil at 400°F (200°C) for 45-60 minutes or boil for 35-45 minutes until easily pierced by a knife.
  2. Let the beets cool, then peel under cold running water. Wear gloves to avoid staining hands.
  3. Cut the beets into thin slices (about 1/8–1/4 inch) for even layering.
  4. In a bowl, mash together the goat's cheese and soft cheese until smooth. Stir in thyme, chives, oregano, and golden caster sugar. Season to taste with salt and pepper.
  5. Brush a loaf pan or terrine mold with olive oil and line with plastic wrap, leaving overhang.
  6. Layer the terrine starting with beet slices followed by cheese mixture, repeating until all ingredients are used, ending with a layer of beets. Press lightly after each layer.
  7. Cover with plastic wrap and place a weight on top. Chill for at least 4 hours, ideally overnight.
  8. To serve, invert onto a plate, remove the mold and plastic wrap, and garnish with walnuts and sage before slicing.

Notes

This terrine can be made up to 2 days in advance. Flavors improve as it sits. Serve with crackers or salad.