My favorite recipes have a way of making people linger at the table, and Beet and Goat Cheese Terrine encourages exactly that. This is exactly the sort of small bite that disappears quickly when friends gather around. It is especially handy for days when I want something straightforward without settling for dull.
Ingredients
- 3 large beets boiled, peeled and sliced thinly
Green leaf spread
- 2 bunches of Italian parsley
- A handful of basil leaves
- 6-8 cloves garlic
- 3 tbs. Almond flour
- 1/4 cup + 2-3 tbs. Olive oil
- Salt and black pepper to taste
Cheese spread
- 2 rolls goat cheese (300g./10.5 oz. Each)
- 100 g. Bulgarian or feta cheese, crumbled
- 1/2 tsp. Aleppo pepper
- 1/2 tsp. Mexican oregano, crushed
- 2 cloves garlic, minced
- Drizzle olive oil
Instructions
- For the green layer put everything in a food processor and process start with 1/4 cup olive oil then add 1 tablespoon at a time while pulsing, it needs to be smooth and spreadable not pesto like!
- For the cheese layer: bring the cheese to room temperature so it’s easy to work with add all the ingredients and work it until it’s creamy with texture. If you don’t like texture you can cream everything in a food processor but I think it’s best done the way I described.
- To assemble you will need a springform pan.
- Divide the beetroot slice into 3 portions first layer beets then layer half of the cheese spread (if you drizzle a bit of oil it helps in spreading the cheese smoothly) top with another layer of the beets then the green spread and top with rest of the cheese spread, lastly the rest of the beets. Brush with olive oil cover and keep in the fridge for 3 hours. I recommend taking out of the fridge an hour before serving top with chopped walnuts and enjoy.