Beet Terrine With Herbed Goat Cheese Recipe
Introduction
This vibrant beet terrine with herbed goat cheese is a stunning and flavorful appetizer that’s perfect for entertaining or a special dinner. Layers of red and golden beets combine beautifully with creamy, garlicky goat cheese for a dish that’s as pleasing to the eye as it is to the palate.
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 (for serving)
- Olive oil (for drizzling)
- Bread (optional, for serving)
Instructions
- Step 1: Cook the beets. For the Instant Pot method, scrub beets clean, add 1 cup water and the beets on the trivet, seal the lid and cook small beets for 10 minutes, medium for 15, and large for 20 minutes, then do a quick release. For stovetop, boil beets in a large pot of water until a knife pierces easily, about 30-45 minutes depending on size. Rinse under cold water, then peel.
- Step 2: Prepare the goat cheese mixture by combining goat cheese, grated garlic, and chopped green onion in a bowl. Mix well and season with salt to taste.
- Step 3: Slice the peeled beets into ¼-inch thick slices using a sharp knife or mandolin.
- Step 4: Line a loaf pan with plastic wrap, leaving enough overhang to wrap the top later.
- Step 5: Layer the terrine by placing a layer of red beet slices on the bottom, overlapping slightly. Spread a thin layer of the goat cheese mixture over the beets. Repeat layering red beets and cheese until the red beets are used up.
- Step 6: Repeat the layering process with golden beet slices and goat cheese mixture until finished.
- Step 7: Wrap the terrine tightly with the plastic wrap overhang. Place a weight on top (such as half a carton of milk) to compress and refrigerate for 4-8 hours or overnight to set.
- Step 8: Before serving, unwrap the terrine, transfer it to a platter, and slice into ½-inch thick pieces.
- Step 9: Serve on a bed of arugula, drizzle with olive oil, sprinkle with finishing salt, and enjoy with bread if desired.
Tips & Variations
- Use a mandolin for even beet slices, ensuring a neat terrine.
- For extra flavor, add fresh herbs like thyme or chives to the goat cheese mixture.
- Substitute ricotta or cream cheese for goat cheese for a milder taste.
- If you don’t have plastic wrap, use parchment paper and press firmly to shape.
Storage
Store the beet terrine wrapped tightly in the refrigerator for up to 3 days. It’s best served chilled. When ready to eat, remove from fridge, slice, and serve cold or at room temperature. Leftovers can be enjoyed the next day but avoid freezing as texture may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the terrine without an Instant Pot?
Yes, you can cook the beets on the stovetop by boiling them in water until tender, then peeling and slicing as instructed.
Can I make this terrine ahead of time?
Absolutely. In fact, making it the day before allows the flavors to meld and the terrine to set firmly, making for easier slicing and better taste.
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Beet Terrine With Herbed Goat Cheese Recipe
- Total Time: 5 to 9 hours including chilling time
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A vibrant and elegant Beet Terrine layered with herbed goat cheese, combining the sweet earthiness of red and golden beets with the creamy tang of garlic and green onion infused goat cheese. Perfect as a sophisticated appetizer or a light, colorful entree served with arugula and olive oil.
Ingredients
Scale
Beets
- 3 large red beets (cooked, peeled, and thinly sliced)
- 3 large golden beets (cooked, peeled, and thinly sliced)
Goat Cheese Mixture
- 16 oz goat cheese (at room temperature)
- 3 cloves garlic (grated)
- ½ cup green onion (finely chopped)
- Salt to taste
To Serve
- Arugula (for serving)
- Olive oil (for drizzling)
- Bread or toast (optional, for serving)
Instructions
- Cooking Beets (Instant Pot Method): Scrub the beets clean thoroughly. Add 1 cup of water and the trivet to the Instant Pot, then place the beets on the trivet. Close the lid and set the timer to 10 minutes for small beets, 15 minutes for medium, and 20 minutes for large. After cooking, perform a quick release to release pressure.
- Cooking Beets (Stovetop Method): Scrub the beets clean and place them in a large pot of water. Bring the water to a boil, then reduce to a simmer and cook the beets until they are easily pierced with a knife, approximately 30 to 45 minutes depending on size. Rinse under cold water after cooking to cool down.
- Peeling and Slicing Beets: Use a paper towel to rub off the skins from the beets once cooled. Using a sharp knife or mandolin, slice the beets into 1/4 inch thick slices for layering.
- Prepare Goat Cheese Mixture: In a bowl, combine the goat cheese, grated garlic, and finely chopped green onion. Mix until well incorporated. Season with salt to taste and adjust as needed.
- Line the Loaf Pan: Line a loaf pan with plastic wrap, ensuring there is enough overhang to cover the top of the terrine after filling.
- Layering the Terrine: Begin with a layer of the sliced red beets at the bottom of the pan, overlapping slightly to cover the surface. Spread a thin, even layer of the goat cheese mixture over the red beet layer. Repeat layering until all red beets and goat cheese are used.
- Continue with Golden Beets: Following the red beet layers, repeat the process with the golden beet slices and the goat cheese mixture until all golden beets are used.
- Press and Chill: Fold the plastic wrap over the top of the terrine to cover it completely. Place a heavy weight, such as half a carton of milk, on top to compress the layers. Refrigerate for 4 to 8 hours, or overnight, to allow the terrine to set firmly.
- Serving: Remove the terrine from the fridge and unwrap the plastic. Transfer it to a serving platter and slice into 1/2 inch thick slices. Serve the slices on a bed of fresh arugula, drizzle with olive oil, and sprinkle with finishing salt. Optionally, serve with toasted bread.
Notes
- The terrine can be assembled a day ahead and refrigerated overnight for best flavor and firmness.
- Using a mandolin for slicing the beets ensures even thickness for a more uniform terrine.
- The goat cheese mixture can be customized with additional herbs like chives or thyme according to preference.
- Weighting the terrine during chilling helps the layers bind together for clean slices.
- Both Instant Pot and stovetop methods are suitable for cooking beets; choose based on time availability.
- Prep Time: 20 minutes
- Cook Time: 30 minutes (Instant Pot) or 45 minutes (Stovetop)
- Category: Appetizer
- Method: Instant Pot
- Cuisine: French
Keywords: beet terrine, goat cheese, appetizer, French, herbed goat cheese, layered beet recipe, vegetarian appetizer
