This recipe mixes thin beet slices and soft goat cheese to make a layered terrine. It feels special but stays simple to make. If you like soft cheese ideas for meals, see this egg bites with cottage cheese recipe for another easy cheese dish.
Why make this recipe
This beet terrine looks pretty and tastes fresh. It balances sweet beets with tangy herbed goat cheese. You can make it ahead and serve it for guests or a calm lunch. It uses simple steps and common tools.
How to make Beet Terrine With Herbed Goat Cheese
Work in steps: cook and slice the beets, mix the herbed goat cheese, and layer them in a mold. Chill the terrine so it firms up. Unmold and slice it thin to keep the layers neat. If you need help choosing cheeses to pair with meals, read about choosing the right cheese for dishes.
Ingredients :
- 3 large red beets (cooked, peeled, and thinly sliced)
- 3 large golden beets (cooked, peeled, and thinly sliced)
- 16 oz goat cheese (at room temperature)
- 3 cloves garlic (grated)
- ½ cup green onion (finely chopped)
- salt to taste
- arugula
- olive oil
- bread
Directions :
Cooking Beets Instant Pot Method
Place whole, unpeeled beets on the steam rack. Add 1 cup water. Cook on high pressure for 20 minutes for large beets. Let pressure release naturally for 10 minutes. Cool, then peel and thinly slice.
Cooking Beets Stove Top Method
Place beets in a pot and cover with water. Bring to a boil, then simmer 30–45 minutes until tender. Drain, cool, peel, and thinly slice.
Terrine Assembly
Line a loaf pan with plastic wrap or parchment, leaving extra to fold over. Spread a thin layer of goat cheese mixed with garlic, green onion, and salt. Lay red beet slices in a neat layer over the cheese. Add another layer of cheese, then a layer of golden beets. Repeat until the pan fills, ending with beets. Fold plastic over and press gently. Chill in fridge at least 4 hours or overnight. To serve, invert the pan, unwrap, and slice with a sharp knife.
How to serve Beet Terrine With Herbed Goat Cheese
Slice thin and serve on toasted bread or crostini. Drizzle a little olive oil and add fresh arugula for bite and color. Serve as an appetizer, light lunch, or side dish.
How to store Beet Terrine With Herbed Goat Cheese
Wrap the terrine in plastic or keep in an airtight container. Store in the fridge for up to 3 days. If you sliced the terrine, place parchment between slices to avoid sticking.
Tips to make Beet Terrine With Herbed Goat Cheese
- Slice beets thin and even for neat layers.
- Let goat cheese come to room temperature so it spreads easily.
- Press the terrine well and chill long enough to firm up.
- Use a hot, wet knife and wipe the blade between cuts for clean slices.
Variation
- Add thin basil leaves between layers for fresh herb flavor.
- Use a mix of soft cheeses, like cream cheese and goat cheese, for a milder taste.
- Add a thin layer of walnut or pistachio crumbs for crunch.
FAQs
Q: Can I make this ahead?
A: Yes. Make it a day ahead and keep chilled. It firms and slices better after resting.
Q: Do I need to peel beets before cooking?
A: No. Cook them whole with skins on. The skin peels off easily after cooking.
Q: Can I use jarred roasted beets?
A: You can, but fresh cooked beets hold shape and color better.
Q: How thin should I slice the beets?
A: Aim for very thin slices, about 1–2 mm, so the terrine layers stay even.
Q: Can I freeze the terrine?
A: Freezing can change texture of goat cheese and beets. It is not recommended.
Conclusion
This beet terrine brings simple ingredients to a lovely, layered dish that you can make ahead and share. For another take on beets and herbed cheese, see this detailed recipe at Beet and Herbed Goat Cheese Terrine – Let the Baking Begin!. If you want a version with basil notes, read this Beet Terrine with Chèvre and Basil recipe for ideas.
Beet Terrine With Herbed Goat Cheese
Ingredients
Beets
- 3 large large red beets (cooked, peeled, and thinly sliced) Use fresh cooked beets for best results.
- 3 large large golden beets (cooked, peeled, and thinly sliced) Use fresh cooked beets for best results.
Goat Cheese Mixture
- 16 oz goat cheese (at room temperature) Let it come to room temperature for easier spreading.
- 3 cloves garlic (grated)
- ½ cup green onion (finely chopped)
- to taste salt
For Serving
- arugula For topping.
- olive oil For drizzling.
- bread To serve with the terrine.
Instructions
Cooking Beets - Instant Pot Method
- Place whole, unpeeled beets on the steam rack. Add 1 cup water. Cook on high pressure for 20 minutes for large beets. Let pressure release naturally for 10 minutes. Cool, then peel and thinly slice.
Cooking Beets - Stove Top Method
- Place beets in a pot and cover with water. Bring to a boil, then simmer 30–45 minutes until tender. Drain, cool, peel, and thinly slice.
Terrine Assembly
- Line a loaf pan with plastic wrap or parchment, leaving extra to fold over. Spread a thin layer of goat cheese mixed with garlic, green onion, and salt.
- Lay red beet slices in a neat layer over the cheese. Add another layer of cheese, then a layer of golden beets. Repeat until the pan fills, ending with beets.
- Fold plastic over and press gently. Chill in the fridge for at least 4 hours or overnight.
Serving
- To serve, invert the pan, unwrap, and slice with a sharp knife.
- Slice thin and serve on toasted bread or crostini. Drizzle a little olive oil and add fresh arugula for bite and color.