Beets. Red beets, golden beets, candy beets. Beets. Earthy, sweet and bright, these root vegetables are not only intense in flavour and versatility but are mesmerizing to look at. To me, they're the watermelons of the veggie world, and I can't get enough of them. One of our favourite ways to enjoy the beetroot is with creamy goat cheese, and what better way to pair the two than with a beet terrine with chèvre. Bold and beautiful, intense and simple, this multi-layered piece of art inspired by the sisters of Hemsley and Hemsley, will leave both you and your guests in a trance at first cut.
Bon appetit xo
Chef | Sous Chef
Beet and Chèvre Terrine
One of our favourite ways to enjoy the beetroot is with creamy goat cheese, and what better way to pair the two than with a beet and chèvre terrine. Bold and beautiful, intense and simple, this multi-layered piece of art inspired by the sisters of Hemsley and Hemsley, will leave both you and your guests in a trance at first cut.
Ingredients
- 2 medium golden beets
- 2 medium red beets
- 450 grams chevre
- 12-15 leaves Basil 2 tablespoon chopped + 5 Leaves
- 1 head garlic
- Zest of 1 lemon
- Pinch of salt and pepper
Instructions
- No. 1 | Preheat oven to 400°. Cut the top off of a head of garlic, drizzle with olive oil, salt and pepper. Wrap in foil and roast in oven for 25-30 minutes. Remove and allow to cool.
- No. 2 | Trim and clean the beets with a brush, place in a pot with water until just submerged. Cover the pot and boil the beets for 30-40 minutes, or until fork tender. Drain the water and allow to the beets to cool.
- No. 3 | Place the chèvre, chopped basil, garlic, and lemon zest in a food processor and whip until well combined. Taste and season with salt and pepper. Set aside.
- No. 4 | Once the beets have cooled, peel them and slice into ⅛" rounds.
- No. 5 | Line a terrine or loaf pan with parchment paper. Gently arrange 4 slices of beet and 5 basil leaves on the bottom of the dish. Dollop a small amount of whipped cheese mixture on each basil leaf to hold them down. Dollop additional 3-4 tablespoon of cheese mixture and carefully spread over the first layer.
- No. 6 | Place 6-8 slices of beets on top of cheese. Dollop 3-4 tablespoon of chèvre and spread evenly over beets. Repeat this until all cheese is gone. Top the terrine with extra parchment, place a weight on top and refrigerate overnight.
Have you tried this recipe?Tag us on Instagram @chef.souschef or use the hashtag #chefsouschef and let us know how it was!
Maggie says
This is a dish to impress! The goat cheese and beets are so good together!
Chef Sous Chef says
You can say that again! Thanks Maggie
Elton Theander says
Beautiful! What would you serve with this? Apple jelly, some kind of bread or or? ?
Chef Sous Chef says
Thanks Elton. We like eating it by itself, but it would be great on a piece of bread or cracker.
Jon says
Curious whether you have an alternative cheese recommendation? This is beautiful but I would like to make it for some who aren’t goat cheese fans. Is there a soft cows milk cheese it might work with?
Chef Sous Chef says
Hi Jon. One option would be to get a good quality cow's milk feta cheese (in brine) and blend it in a food processor until it's smooth. I think that would give you the closest result. Let us know how it works!