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.
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.