Julie Goodwin’s roast beetroot and goat’s cheese terrine

A tasty and attractive vegetarian centrepiece.
Julie Goodwin's roast beetroot and goat's cheese terrine
1H 30M

Roasting beetroot in their skins gives it a beautiful rich, earthy flavour. This terrine by Julie Goodwin uses the classic flavour combination of roast beetroot and goat’s cheese to create a tasty and attractive vegetarian centrepiece.

Combined with the flavour of toasted walnuts, Julie’s roast beetroot terrine makes a delicious party starter or a vegetarian Christmas dish.




Preheat oven to 180°C (160°C fan-forced). Remove the leaves and trim the roots from the beetroot. Trim the top off the garlic bulb. Place beetroot and garlic on an oven tray; sprinkle with oil. Roast for 30 minutes, then remove the garlic; it should be soft. Roast the beetroot for a further 30 minutes, or until a skewer goes easily through them. In the last 10 minutes of cooking, add the walnuts to the tray. Remove the tray from the oven and allow everything to cool.


Peel the beetroot – the skin should come off quite easily. Slice into 2mm rounds. Squeeze the flesh from the garlic cloves and add to a bowl with the cheese, marinating oil and chives. Mash with a fork until everything is combined.


Line a 10cm x 18cm loaf pan with baking paper, leaving a generous overhang. Place a layer of beetroot slices over base. Spread 1/3 of the cheese mixture over the top. Repeat twice more and finish with a final layer of beetroot. Fold the baking paper over the pan; refrigerate overnight.


Turn terrine out of pan. Top with chervil and walnuts; serve with salad leaves and lemon oil. Slice carefully.

Not suitable to freeze or microwave.

Julie’s tip: The terrine is best made a day ahead; keep refrigerated.


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