Description
A vibrant and elegant layered terrine with sweet roasted beets and carrots, served with a creamy whipped goat cheese. Perfect as an appetizer or light lunch.
Ingredients
Scale
For the Crust:
- 3 medium beetroots, scrubbed
- 4 large carrots, peeled
- 2 tablespoons olive oil
- 3 sprigs fresh thyme
- Salt and pepper to taste
- 4 oz goat cheese, softened
- 1/4 cup heavy cream
- 1 tablespoon lemon juice
- For garnish: fresh dill and microgreens
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F. Wrap beets individually in foil. Place carrots on a baking sheet, drizzle with olive oil, salt, pepper, and thyme. Roast for 45 minutes until tender. Let cool, then peel beets and slice both vegetables into 1/2-inch thick strips.
- In a small bowl, whip goat cheese with heavy cream and lemon juice until smooth and fluffy. Season with salt and pepper.
- Line a 9×5-inch loaf pan with plastic wrap, leaving overhang. Layer beet slices evenly at the bottom, then spread a thin layer of whipped goat cheese. Add alternating layers of carrot and beet, with cheese between each, pressing gently. Continue until ingredients are used, finishing with beets on top.
- Fold plastic wrap over the top, place a weight on top (like another pan with cans), and refrigerate for at least 4 hours or overnight.
- To serve, unwrap, invert onto a platter, remove plastic. Slice into 1-inch thick pieces. Garnish with dill and microgreens.
Notes
You can customize the seasonings to taste. For a milder flavor, replace goat cheese with cream cheese. Ensure terrine is well-chilled for clean slices.