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


  • 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


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.