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Beetroot terrine with whipped goats cheese

You either love or hate beetroot. I’m in the “love it camp” and it’s very good for your blood pressure too. This is a make ahead starter and with the addition of whipped goats cheese (and some edible flowers) it’s a winner

I make my own raspberry vinegar by steeping the vinegar in raspberries for a few weeks then sieve and rebottle. If you can’t get raspberry vinegar replace with a very good balsamic vinegar

400g beetroot, scrubbed

1 small red onion, very finely diced

2 tbsp mint, chopped

45ml white wine vinegar

45ml raspberry vinegar

1 tsp honey

200 ml beetroot juice

1 tsp agar agar

Whipped goat’s cheese

250g goats cheese

120ml double cream

3 tbsp honey

3 tbsp pine nuts, toasted

Beetroot terrine with whipped goats cheese plate

Preheat the oven to 200C fan. Wrap trim most of the stalk off each beetroot leaving on the crown. Wrap each beetroot in foil, place on a tray and bake for 50 – 60 minutes, checking after 40 minutes by poking with a sharp knife.

Once cooked, unwrap and leave to cool. When cold, slip off their skins and remove the crown. cut into thin slices and set aside.

Grease the loaf tin or terrine mould and line with cling film with an overlap of cling film to cover the top. Put a layer of beetroot, season with salt and pepper, sprinkle with a little red onion and mint and top with another layer of beetroot. Continue layering ending with a layer of beetroot.

In a small saucepan, pour in the vinegars, honey and beetroot juice and add some sea salt and pepper, over a medium heat, whisk in the agar agar while you bring to the boil and continue whisking for a couple of minutes until it is completely dissolved. Pour over the terrine. Press everything down very lightly, cover and put in the fridge overnight.

To serve, release from the mould and cut into slices and serve with a dollop of whipped goat’s cheese and some edible flowers or micro herbs and a sprinkle of toasted pine nuts

Whipped goat’s cheese

Crumble the goat’s cheese into a mini food processor and process until smooth. Add the honey and cream and pulse a couple of times. Check the seasoning and add salt and pepper if you want

Beetroot terrine with whipped goats cheese

Beetroot terrine with whipped goat's cheese

Jules
You either love or hate beetroot. I'm in the "love it camp" and it's very good for your blood pressure too. This is a make ahead starter and with the addition of whipped goats cheese (and some edible flowers) it's a winner.
I make my own raspberry vinegar by steeping the vinegar in raspberries for a few weeks then sieve and rebottle. If you can't get raspberry vinegar replace with a very good balsamic vinegar
No ratings yet
Prep Time 30 minutes
Cook Time 1 hour
Chilling 12 hours
Course Starter
Servings 8 people
Calories 194 kcal

Equipment

2 x 2lb loaf tins
Mini Blender

Ingredients
  

  • 400 g beetroot scrubbed clean
  • 1 small red onion finely chopped
  • 2 tbsp mint finely chopped
  • 45 ml Good quality white wine vinegar
  • 45 ml raspberry vinegar see not above
  • 200 ml beetroot juice
  • 1 tsp honey
  • 1 tsp agar agar

Whipped goat's cheese

  • 250 g goats cheese
  • 120 ml double cream
  • 3 tbsp honey
  • 3 tbsp toasted pinenuts to serve

Instructions
 

  • Preheat the oven to 200C fan. Wrap trim most of the stalk off each beetroot leaving on the crown. Wrap each beetroot in foil, place on a tray and bake for 50 - 60 minutes, checking after 40 minutes by poking with a sharp knife.
  • Once cooked, unwrap and leave to cool. When cold, slip off their skins and remove the crown. cut into thin slices and set aside.
    Roasted beetroot
  • Grease the loaf tin or terrine mould and line with cling film with an overlap of cling film to cover the top. Put a layer of beetroot, season with salt and pepper, sprinkle with a little red onion and mint and top with another layer of beetroot. Continue layering ending with a layer of beetroot.
  • In a small saucepan, pour in the vinegars, honey and beetroot juice and add some sea salt and pepper, over a medium heat, whisk in the agar agar while you bring to the boil and continue whisking for a couple of minutes until it is completely dissolved. Pour over the terrine. Press everything down very lightly, cover and put in the fridge overnight. 
  • To serve, release from the mould and cut into slices and serve with a dollop of whipped goat's cheese and some edible flowers or micro herbs and a sprinkle of toasted pine nuts

Whipped goat's cheese

  • Crumble the goat's cheese into a mini food processor and process until smooth. Add the honey and cream and pulse a couple of times. Check the seasoning and add salt and pepper if you want

Nutrition

Calories: 194kcalCarbohydrates: 15gProtein: 7gFat: 12gSaturated Fat: 8gCholesterol: 35mgSodium: 162mgPotassium: 226mgFiber: 2gSugar: 12gVitamin A: 614IUVitamin C: 4mgCalcium: 70mgIron: 1mg
Tried this recipe?Let us know how it was!

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