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Beetroot and Goat’s Cheese Terrine

Beetroot and Goat's Cheese Terrine Recipe
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Indulge in the vibrant and visually stunning Beetroot and Goat’s Cheese Terrine, a dish that is perfect for impressing guests at your next dinner party. This elegant terrine features beautiful layers of earthy roasted beetroot and creamy goat cheese, creating a delightful taste experience that is surprisingly easy to prepare. Ideal for make-ahead convenience, this dish allows you to focus on entertaining rather than cooking. Serve it as an appetizer or part of a buffet spread, and watch your guests marvel at its presentation. Elevate your culinary repertoire with this gourmet delight!

Ingredients

Scale
  • 8 medium raw beetroot
  • 300 g soft goat's cheese
  • 100 g full-fat soft cheese
  • a small bunch oregano
  • 1 tbsp thyme leaves
  • 2 tbsp chives
  • light olive oil
  • 1 tbsp golden caster sugar
  • 75 g walnut halves
  • 1/2 a small bunch sage

Instructions

  1. Line a loaf tin with clingfilm and brush it with light olive oil. Boil the beetroot in salted water until tender (40–50 minutes), then cool and peel.
  2. In a mixing bowl, combine goat's cheese, full-fat soft cheese, chopped oregano, thyme leaves, chives, salt, and pepper. Chill in the refrigerator.
  3. Slice the cooled beetroot thinly using a mandoline or sharp knife.
  4. Layer the sliced beetroot in the lined tin, followed by a layer of the cheese mixture. Repeat until all ingredients are used, finishing with beetroot.
  5. Cover with clingfilm and weigh down to compress. Chill overnight.
  6. Toast walnuts with sugar until caramelized and fry sage leaves in olive oil until crispy.
  7. Unmold the terrine onto a platter and top with walnuts and sage before slicing.

Nutrition

Find it online: https://emmadishes.com/beetroot-and-goats-cheese-terrine-recipe/

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