Description
A beautifully layered terrine showcasing beetroot and goat’s cheese, perfect for any occasion.
Ingredients
Scale
- 400g beetroot, cooked and peeled
- 200g goat’s cheese, softened
- 150g cream cheese
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- For garnish: microgreens or additional dill
Instructions
- Preheat your oven to 180°C (350°F). Line a terrine mold with plastic wrap, leaving overhang for easy removal.
- Slice the beetroot thinly and arrange a layer at the bottom of the mold.
- In a bowl, mix the goat’s cheese, cream cheese, dill, salt, and pepper until smooth. Spread a layer of this mixture over the beetroot.
- Repeat the layers of beetroot and cheese mixture until all ingredients are used, ending with a layer of beetroot on top.
- Cover with the overhanging plastic wrap and place weights on top to compress the terrine.
- Refrigerate for at least 240 minutes, preferably overnight for best results.
- To serve, carefully unmold the terrine, slice it, and drizzle with olive oil and balsamic vinegar. Garnish with microgreens or additional dill.
Notes
Ensure the terrine is well chilled before slicing to achieve clean cuts. For a more vibrant presentation, consider using golden beetroot.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Chilling
- Cuisine: Contemporary
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 4g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg