Beetroot Terrine Header

A beetroot and Goat’s Cheese Terrine, made by:

  • Boiling beets whole, then cooling, peeling and thinly slicing
  • Beating soft goat’s cheese with finely chopped dill
  • Lining a loaf tin with cling film
  • Lining the base and the sides of the loaf tin with beetroot
  • Filling the terrine with alternating layers of beet slices and goat’s cheese
  • Folding the beetroot on the sides over the top to seal
  • Weighing the terrine down with a can while it cools overnight

Served with smoked salmon, more dill, bread and rocket with a squeeze of lemon juice.

Before Slicing Out of the fridge before slicing

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