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Close up of Beet Terrine with yellow and red beets and basil
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5 from 3 votes

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.
Prep Time15 minutes
Cook Time40 minutes
Course: Appetizer, Food + Drink, Main Dish
Cuisine: French Inspired, north american
Keyword: easy appetizer recipe, goat cheese mac and cheese, quick and easy recipe
Servings: 6 servings
Calories: 259kcal
Author: Philip Lago and Mystique Mattai

Ingredients

  • 2 medium golden beets
  • 2 medium red beets
  • 450 grams goat cheese (chevre)
  • 12-15 leaves Basil 2 tablespoon chopped + 5 Leaves
  • 1 head garlic
  • 1 lemon zest
  • Pinch salt and pepper

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition

Calories: 259kcal | Carbohydrates: 14g | Protein: 16g | Fat: 16g | Saturated Fat: 11g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Cholesterol: 35mg | Sodium: 366mg | Potassium: 434mg | Fiber: 4g | Sugar: 9g | Vitamin A: 869IU | Vitamin C: 17mg | Calcium: 138mg | Iron: 3mg