Beetroot and Goats Cheese Terrine
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.
Out of the fridge before slicing
Close Up