This terrine has a lovely topping of crunchy nuts and fresh herbs. It is easy to make and is a great meat-free starter that will appeal to both vegetarians and meat lovers.
1kg raw beetroot
100g full-fat soft cheese
Small bunch of oregano leaves
300g soft goat’s cheese
1tbsp thyme leaves
2tbsp snipped fresh chives
1tbsp caster sugar
75g halved walnuts
Small bunch of sage leaves
- Brush a terrine or loaf tin (20cm x 9cm) with olive oil and then line with cling film, so it overlaps the top.
- Place beetroot in a saucepan with cold water and salt. Bring up to the boil and simmer for 40 to 50 minutes until tender. Set aside to cool.
- Chop half the oregano and beat into the soft cheese and goat’s cheese with the chives, thyme, and half a teaspoon each of black pepper and salt. Cover and refrigerate.
- Peel the beetroot and cut it into 1.5 mm slices using a sharp knife or mandoline. Place a layer of overlapping beetroot slices in the terrine, then add a thin layer of the cheese. Repeat until everything is used up, and finish with a top layer of beetroot. Cover with cling film, weigh down with tins and chill overnight.
- Toast the nuts in a small frying pan for a few minutes before sprinkling over the sugar. Stir until sugar melts, and the nuts are coated and leave them to cool on a plate.
- Heat 2tbsp of olive oil in a frying pan and fry the rest of the oregano and sage until crisp. Place on kitchen towel to drain and season with salt.
- Serve by removing the top layer of clingfilm and tip the terrine onto a platter. Remove the rest of the clingfilm and top with toasted walnuts and herbs.
- Cut into slices and serve with salad leaves and toast.