5 from 1 vote
Beet and Herbed Goat Cheese Terrine. By Let the Baking Begin! @Letthebakingbg
Beet and Herbed Goat Cheese Terrine
Prep Time
20 mins
Total Time
20 mins
 

Beet and Herbed Goat Cheese Terrine - Goat cheese mixed with herbs and spices, then spread between layers of multicolored beets.

Course: Appetizer
Cuisine: Russian, Ukrainian
Keyword: terrine
Servings: 8 servings (each serving: two 1/2 inch slices)
Author: Marina | Let the Baking Begin!
Ingredients
  • 2 small red beets boiled until tender, peeled, sliced to 1/8 inch thickness (about 150 grams)
  • 2 small pink beets boiled until tender, peeled, sliced to 1/8 inch thickness (about 150 grams)
  • 2 small yellow beets boiled until tender, peeled, sliced to 1/8 inch thickness (about 150 grams)
  • 300 grams goat cheese room temperature
  • 2 cloves garlic pressed
  • 1 tsp thyme
  • 1/3 cup chopped green onion
  • 2 Tbsp mayonnaise
  • Salt and Pepper
To serve:
Instructions
  1. In a bowl combine together the goat cheese, mayonnaise, garlic, green onion, thyme, salt & pepper and mix until well combined.
  2. Line a loaf pan with plastic wrap, with enough overhang to wrap the top of the terrine once done.
  3. line the bottom of the pan with half the sliced dark red beets. Spread thin layer of the goat cheese mixture on top. Repeat with the layer of red beets and goat cheese.
  4. Cover with a layer of pink beet slices, follow with goat cheese, more beets and goat cheese again.
  5. Now layer the yellow beets and goat cheese again, finishing with a layer of beets.
  6. Wrap the top of the terrine with the overhand of the plastic wrap. Refrigerate for 4-8 hours to set.
  7. Slice into 1/2 inch slices and serve on a bed of rucola, drizzled with olive oil and balsamic vinegar.