Receive endless high-fives and hugs from family, neighbors, friends, and strangers when serving this Beet & Goat Cheese Terrine at your next meal, party, or barbecue. This BEETutiful appetizer is delicious, nutritious, and stunningly vibrant.
I am a goat cheese junkie, and although I limit my dairy intake, I cannot deny my attachment to cheese, especially goat cheese. Add the sweet earthiness of beets with a subtle savory goat cheese and magical inspiration always ensues!
Featured on Bourbon and Blueberries, this recipe and blog titled "Eeew, Beets," addresses the many beet non-enthusiasts who perhaps are looking for a way to incorporate more beets into their diet. For all the beet lovers, this unique appetizer showcases the beetroot's earthy sweetness and distinct flavor. Yum! Beets are incredibly diverse, and this is one of many delightful and creative ways to serve beets. Add sprigs of basil, cilantro, or parsley for color and flavor. Enjoy!
- 4 large beets (preferably golden or red beets)
- 1 large roll of goat cheese (about 11 oz)
- 1/3 cup of olive oil
- 1 large clove of garlic
- zest and juice of half a lemon
- good quality salt and pepper
Layer beets, goat cheese, and the seasoned olive oil; then press everything together. Use toothpicks to keep the layers together. According to Cassidy, "Don't worry about making your layers perfect, the imperfections is what makes them so pretty."
Step One: Beet Preparation
Boil your beets with the skin on until they are tender all the way through (at least a half hour) or steam beets for 15-20 minutes. When beets are cooked, the skin should wipe right off. When the beets have cooled, peel the skin off and slice them as thinly as you can with a very sharp knife or mandoline slicer.
1. In a small bowl, combine crushed garlic, lemon zest/juice, and olive oil.
2. Brush the bottom of a bread baking tin with the olive oil and start with a layer of yellow (golden) beets.
3. Sprinkle with salt and pepper and spoon on a layer of goat cheese.
4. After the cheese, add a layer of red beets and another layer of the olive oil.
5. Make sure your top layer is beets not cheese.
6. When you are finished, brush the top layer with the remaining olive oil and cover with plastic wrap. Press the beets down with your hands. Do it firmly but not so hard you dislodge the layers. Leave it covered in the fridge for a few hours before you try to cut into it. Chilling overnight is best!
7. The longer terrines sit in the fridge, the more the colors blend together. You could easily get away with making this two days in advance.
To cut the terrine, use a very sharp knife. Putting toothpicks in the cut portions before taking them out of the pan makes it easier to get them to the plate in one piece.
Recipe and photos by Catherine Cassidy, creator of Bourbon and Blueberries.