Description
A vibrant, layered terrine featuring roasted sweet potatoes, earthy beetroot, and creamy goat’s cheese, perfect as an elegant appetizer or side dish.
Ingredients
Scale
For the Crust:
- 2 large sweet potatoes, peeled and thinly sliced
- 3 medium beetroots, peeled and thinly sliced
- 200g goat’s cheese, crumbled
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 200°C (400°F). Toss sweet potato and beetroot slices separately with olive oil, thyme, salt, and pepper.
- Arrange slices on baking sheets in single layers and roast for 20-25 minutes until tender. Let cool slightly.
- Line a loaf pan with parchment paper. Layer sweet potato, beetroot, and goat’s cheese alternately, pressing down gently.
- Cover with parchment and weigh down with a can. Chill in refrigerator for at least 4 hours or overnight.
- Remove from pan, slice, and garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste.