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Beetroot and goat’s cheese terrine

By: Jen Bedloe
Former head of food delicious.

Make a colourful beetroot and goat’s cheese terrine inspired by the classic gastropub starter. Layer herby goat’s cheese with beetroot and hazelnuts.

Serve as part of a gastropub-inspired menu for 6, followed by individual fish pies and a classic treacle tart.

Serves 6 as a starter
Hands-on time 25 min, plus cooling, marinating and setting. Oven time 45-50 min.

Make a colourful beetroot and goat’s cheese terrine inspired by the classic gastropub starter. Layer herby goat’s cheese with beetroot and hazelnuts.

Serve as part of a gastropub-inspired menu for 6, followed by individual fish pies and a classic treacle tart.

Ingredients

3 raw beetroot (we used a mix of red, purple and yellow), trimmed and skin scrubbed
½ tsp fennel seeds
½ tsp cumin seeds
½ tsp coriander seeds
½ tsp sea salt flakes
Grated zest and juice 1 lemon, plus extra wedges to serve
4 tbsp extra-virgin olive oil, plus extra to drizzle
150g soft goat’s cheese
200g full-fat Philadelphia cream cheese
2 tbsp greek yogurt
½ pack dill, chopped, plus extra fronds to serve
2 tbsp finely chopped flatleaf parsley
1 tbsp snipped chives, plus extra to serve
2 tbsp toasted and chopped
hazelnuts to garnish
Crusty bread and salad leaves
to serve (optional)

You’ll also need

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Heat the oven to 160°C fan/gas 4. Wrap the beetroot in foil, then bake for 45 50 minutes until tender when tested with a fork. Set aside to cool, then slice thinly. Transfer to 3 separate bowls if using different coloured beets, or a single bowl if not.
Toast the spices in a small dry frying pan for a few minutes until aromatic. Crush in a pestle and mortar (or use a jug and the end of a wooden rolling pin). Add to a small bowl with the salt, some black pepper, half the lemon zest, the lemon juice and the olive oil.
Divide the spice marinade among the bowls of beetroot, stir to coat, then set aside to marinate for at least 30 minutes.

In a bowl or stand mixer, beat the goat’s cheese and cream cheese together with a pinch of salt and pepper until smooth, then stir in the greek yogurt, the remaining lemon zest and half the chopped dill.
Arrange overlapping slices of beetroot on the base of the lined loaf tin, then spoon in a third of the cheese mixture. Arrange another layer of beetroot, sprinkle with parsley, then top with half the remaining cheese mixture. Add another layer of beetroot and parsley, followed by the remaining cheese mixture, finishing with any remaining beetroot. Wrap and cover with the excess cling film/plastic, then chill for 2 hours or until ready to serve.
To serve, unwrap the terrine and invert onto a board. Peel away and discard the cling film/plastic. Drizzle with oil, then scatter with the remaining dill, the chives and the nuts. Serve with lemon wedges and crusty bread/salad leaves, if you like.

Nutrition: per serving

Easy swaps: Try roasted red peppers or roasted carrots instead of beetroot.
Make the terrine at least 2-3 hours or up to 1 day ahead, then cover and chill. Use up leftovers within a few days – the beetroot may bleed but it will still taste great.