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Beet and goat cheese terrine

Ingredients

For 2 servings

  • Loaf tin
  • Cling film

  • 300 g goat cheese
  • 4 boiled beets
  • 2 tablespoons mayonnaise
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon salt
  • 1 teaspoon salt
  • A small handful of chopped walnuts
  • Micro salad for garnish

Preparation video

Slice the beets thinly (for best results, use a slicer), toss with balsamic vinegar and salt, let it rest.

Mix goat cheese with mayonnaise and salt. Line the bottom and sides of the tin with beet slices so that they hang over the edges. Use about two thirds of the beets. Place half of the cheese inside, add almost all of the remaining beets. Add the rest of the cheese. Fold the hanging beet slices inward and top with all remaining slices. Wrap in cling film and place something heavy on top (like tin cans).

Chill for at least four hours. Serve with the micro salad and coarsely chopped nuts.


Beet and goat cheese terrine

Preparation

Moderate 3h

Slice the beets thinly (for best results, use a slicer), toss with balsamic vinegar and salt, let it rest.

Mix goat cheese with mayonnaise and salt. Line the bottom and sides of the tin with beet slices so that they hang over the edges. Use about two thirds of the beets. Place half of the cheese inside, add almost all of the remaining beets. Add the rest of the cheese. Fold the hanging beet slices inward and top with all remaining slices. Wrap in cling film and place something heavy on top (like tin cans).

Chill for at least four hours. Serve with the micro salad and coarsely chopped nuts.


Beet and goat cheese terrine

Beet and goat cheese terrine
3h Moderate

Ingredients

For 2 servings

  • Loaf tin
  • Cling film

  • 300 g goat cheese
  • 4 boiled beets
  • 2 tablespoons mayonnaise
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon salt
  • 1 teaspoon salt
  • A small handful of chopped walnuts
  • Micro salad for garnish

Preparation

Slice the beets thinly (for best results, use a slicer), toss with balsamic vinegar and salt, let it rest.

Mix goat cheese with mayonnaise and salt. Line the bottom and sides of the tin with beet slices so that they hang over the edges. Use about two thirds of the beets. Place half of the cheese inside, add almost all of the remaining beets. Add the rest of the cheese. Fold the hanging beet slices inward and top with all remaining slices. Wrap in cling film and place something heavy on top (like tin cans).

Chill for at least four hours. Serve with the micro salad and coarsely chopped nuts.