Description
A vibrant and elegant vegetarian terrine with layers of roasted beetroot, creamy goat’s cheese, and fresh herbs, perfect for a starter or light meal.
Ingredients
Scale
For the Crust:
- 4 medium beetroots, peeled and thinly sliced
- 200g soft goat’s cheese
- 1/2 cup Greek yogurt
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh chives, chopped
- 1 clove garlic, minced
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Fresh salad greens for serving
Instructions
1. Prepare the Crust:
- Preheat oven to 200°C (400°F). Toss beetroot slices with olive oil, salt, and pepper, then roast on a baking sheet for 20-25 minutes until tender. Let cool.
- In a bowl, mix goat’s cheese, Greek yogurt, garlic, dill, chives, salt, and pepper until smooth and well combined.
- Line a loaf pan with plastic wrap. Layer cooled beetroot slices evenly on the bottom, then spread a thin layer of the goat’s cheese mixture on top. Repeat layers until all ingredients are used, ending with beetroot.
- Cover with plastic wrap and press down gently. Refrigerate for at least 4 hours or overnight to set.
- To serve, invert the terrine onto a plate, remove plastic wrap, and slice. Drizzle with balsamic vinegar and serve with fresh salad greens.
Notes
You can customize the seasonings to taste.