Description
This Beetroot and Goat’s Cheese Terrine is a vibrant and elegant appetizer featuring layers of tender roasted beet slices and creamy goat cheese blended with Greek yogurt and lemon juice. Chilled to set, this visually stunning dish is perfect for serving cold alongside crusty bread, fresh greens, or crunchy nuts. Enhanced by optional garnishes such as fresh dill, crushed walnuts, honey drizzle, or microgreens, it balances earthy, tangy, and sweet flavors for a sophisticated and healthy treat.
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, which usually takes about 45 to 60 minutes. Allow them to cool completely, then peel off the skins to reveal the vibrant beet flesh.
- Slice the Beets Thin: Using a sharp knife, slice the cooled beets into even, thin rounds, approximately 2-3 mm thick, to ensure smooth layering in the terrine.
- Prepare the Cheese Filling: In a bowl, combine the goat’s cheese with Greek yogurt or sour cream, lemon juice, salt, and pepper. Blend until the mixture is creamy and smooth, adjusting seasoning as needed.
- Line the Mold: Take a loaf pan or terrine mold and line it with parchment paper or plastic wrap, ensuring there is some overhang to make removing the terrine easier after setting.
- Start Layering: Begin by spreading a thin, even layer of the goat cheese mixture on the bottom of the mold. Then arrange a layer of beet slices on top. Repeat these layers, alternating cheese and beet slices, building up to fill the mold.
- Press and Chill: Gently press down on the layered contents to compact them and remove air pockets. Cover the top with parchment or plastic wrap and refrigerate the terrine for at least 2 hours, allowing it to set firmly.
- Unmold and Slice: When set, carefully lift the terrine out of the mold using the parchment overhang. Place it on a cutting board and slice it neatly with a sharp knife for serving.
- Add Finishing Touches: Drizzle the terrine slices lightly with olive oil and garnish with fresh herbs such as dill or thyme. Optionally, add a drizzle of honey, a sprinkle of crushed walnuts, or some fresh microgreens to elevate the presentation and flavor.
- Serving Step: Serve the terrine chilled alongside rustic bread, fresh greens, or a handful of nuts to provide texture contrast and complement the creamy and earthy flavors.
Notes
- The beets can be roasted wrapped in foil at 400°F (200°C) for about 1 hour as an alternative to boiling.
- Use full-fat goat cheese for a richer texture; low-fat alternatives might result in a less creamy terrine.
- For a vegan variation, substitute goat cheese with a plant-based cheese and Greek yogurt with a dairy-free yogurt.
- Make the terrine a day ahead to allow flavors to meld and ensure it is fully set.
- Use a serrated knife dipped in hot water and wiped dry for cleaner slices without smushing the terrine.
Nutrition
- Serving Size: 1 slice (approx. 100g)
- Calories: 180 kcal
- Sugar: 7 g
- Sodium: 210 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 25 mg
