Description
A stunning and elegant appetizer or light main course featuring layers of colorful roasted beets and creamy walnut herb cheese. Perfect for special occasions.
Ingredients
Scale
For the Crust:
- 4 medium beets (1 red, 1 golden, 1 striped chioggia, 1 white)
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 8 ounces cream cheese, softened
- 1/2 cup crumbled feta cheese
- 1/2 cup finely chopped walnuts
- 2 tablespoons chopped fresh dill
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Mixed salad greens for serving
- Extra dill sprigs for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Wash beets, trim tops, and wrap each beet in foil. Roast for 45-60 minutes or until tender. Cool, then peel and slice into 1/4-inch rounds.
- In a small bowl, mix cream cheese, feta, walnuts, dill, parsley, chives, garlic, lemon juice, salt, and pepper until well combined.
- Line a 9×5 inch loaf pan with plastic wrap, leaving overhang. Layer beet slices in a pattern, overlapping slightly. Spread a thin layer of walnut herb cheese over beets. Repeat layers until all beets and cheese are used, ending with beets.
- Fold plastic wrap over the top, press gently, and refrigerate for at least 4 hours or overnight.
- In a small saucepan, combine balsamic vinegar, honey, and Dijon mustard. Simmer over low heat until reduced by half, about 5-7 minutes. Let cool.
- Unmold terrine by lifting plastic wrap, invert onto a serving platter, and remove wrap. Slice with a sharp knife and serve over mixed greens, drizzled with balsamic reduction and garnished with dill.
Notes
You can customize the seasonings to taste. For a vegan version, use cashew cream and nutritional yeast. Beets can be roasted a day ahead.