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Beetroot and Goat’s Cheese

Delightful Beetroot and Goat’s Cheese Terrine for Effortless Entertaining

Experience the vibrant flavors of Beetroot and Goat’s Cheese in this elegant appetizer, perfect for entertaining guests effortlessly.
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Prep Time 20 minutes
Cook Time 40 minutes
Chilling Time 2 hours
Total Time 3 hours
Servings: 8 slices
Course: Appetizers
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Terrine
  • 4 medium Beets Earthy flavor and vibrant color. Use fresh or pre-cooked beets for convenience.
  • 8 oz Goat’s Cheese Creamy texture and tangy taste. Can substitute with cream cheese for a milder flavor.
  • 1/2 cup Greek Yogurt or Sour Cream Adds creaminess and tang. Use low-fat yogurt for a lighter option.
  • 2 tbsp Lemon Juice Brightens flavors and adds acidity. Substitute with apple cider vinegar if needed.
  • to taste Salt and Pepper Enhances overall flavor. Adjust to taste.
  • 2 tbsp Olive Oil Provides richness and helps with layering. Can use another neutral oil if preferred.
  • 1/4 cup Fresh Dill or Thyme (optional) Herbal garnish for freshness. Any fresh herbs can be used for garnish.
  • 1/2 cup Crushed Walnuts (optional) Adds texture. Almonds or pecans can also be used.
  • 2 tbsp Honey Drizzle (optional) Sweetness to balance flavors. Maple syrup works as a vegan alternative.
  • 1/2 cup Microgreens (optional) For garnish and added nutrition. Use any fresh greens or sprouts available.

Equipment

  • loaf pan
  • Mixing Bowl
  • sharp knife

Method
 

Step-by-Step Instructions
  1. Wash the beets thoroughly and place them in a large pot filled with water. Bring it to a boil and cook for about 30-40 minutes until tender or roast at 400°F for an hour. Cool, peel, and set aside.
  2. Slice the cooled beets into thin rounds, approximately ⅛ inch thick, ensuring they don’t overlap.
  3. In a mixing bowl, combine goat cheese with Greek yogurt, lemon juice, salt, and pepper until smooth. Adjust seasoning as needed.
  4. Line a loaf pan with parchment paper, leaving excess for easy removal, and lightly grease it with olive oil.
  5. Layer cheese filling at the bottom of the pan, followed by beet slices. Repeat layers, compressing gently.
  6. Press down on the top layer and cover with plastic wrap. Refrigerate for at least 2 hours to set.
  7. Carefully remove from the fridge, lift out with parchment, and slice the terrine about ½ inch thick.
  8. Drizzle with olive oil, sprinkle with herbs, and add honey or walnuts if desired before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 20gProtein: 7gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 20mgSodium: 200mgPotassium: 400mgFiber: 3gSugar: 6gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 2mg

Notes

This terrine can be prepared ahead of time and stored in an airtight container for up to 3 days. No need to reheat; simply slice and serve cold.

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