Beetroot and Goats Cheese Terrine

Beetroot and Goats Cheese terrine

Bold and beautiful colours with a delicate blend of flavours.
Makes a great starter or light lunch snack.


Serves 6-8
6 Medium size beetroots
250gm Soft goats cheese
Salt and Pepper
Olive Oil
1 Bread tin or 8 small terrine dishes
Rocket leaves to serve.


Boil beetroot until soft 30 - 40 mins. Drain, let cool, peel and slice thinly.
Line the bread tin or terrine dishes with cling film so that there is excess at each side and then place a layer of beetroot, a layer or grated goats cheese, drizzle a little olive oil, salt and pepper and continue with another layer of beetroot until all ingredients are used. Then turn the edges of the cling film in and over the terrine. Press down to compress the layers a little and then place in the fridge over night.
To serve, turn out the bread tin and slice into wedges, or whole from the terrine dish and serve on a bed of rocket leaves.

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