Beet Terrine with Chèvre and Basil

Last modified on February 5th, 2018 at 9:22 am

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

Ingredients Flatlay for a Beet Terrine

 

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Beet and Chèvre Terrine

Close up of Beet Terrine with yellow and red beets and basil

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.

  • Author: Chef Sous Chef
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
  • Category: Food + Drink, Appetizer, Main Dish
Scale

Ingredients

  • 2 medium golden beets
  • 2 medium red beets
  • 450 grams chevre
  • 1215 leaves Basil (2 Tbsp 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 1/8″ 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 tbsp 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 tbsp 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.

Beet Terrine Close-Up Picture

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4 Comments

  • Reply
    Maggie
    November 19, 2017 at 6:48 pm

    This is a dish to impress! The goat cheese and beets are so good together!

    • Reply
      Chef Sous Chef
      November 20, 2017 at 8:08 am

      You can say that again! Thanks Maggie

  • Reply
    Elton Theander
    December 29, 2018 at 1:23 am

    Beautiful! What would you serve with this? Apple jelly, some kind of bread or or? 😊

    • Reply
      Chef Sous Chef
      December 30, 2018 at 11:08 am

      Thanks Elton. We like eating it by itself, but it would be great on a piece of bread or cracker.

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