Vegetable Terrine With Beetroot And Goat's Cheese

Beetroot and goat’s cheese terrine

  • serves 8 as a starter
  • Easy

Use our easy step by step picture guide to make this eye-catching, meat-free starter for a crowd, topped with candied walnuts and crisp herbs



  • light olive oil
  • raw beetroot 8 medium, (about 1kg)
  • oregano a small bunch, leaves picked
  • soft goat's cheese 300g
  • full-fat soft cheese 100g
  • thyme leaves chopped to make 1 tbsp
  • chives snipped to make 2 tbsp
  • walnut halves 75g
  • golden caster sugar 1 tbsp
  • olive oil
  • sage 1/2 a small bunch, leaves picked


  • Step 1

    Brush a long and thin terrine mould or loaf tin (approx 20cm x 9cm) with a little olive oil, then line with a few pieces of clingfilm, leaving enough to overlap the top. Put the beetroot in a pan and top up with cold water and a pinch of salt. Cover, bring to the boil and simmer for 40-50 minutes until a knife pierces them easily, then leave to cool.

    Beetroot and goat's cheese terrine step 1

  • Step 2

    Finely chop half the oregano and beat into the goat’s cheese and soft cheese with the thyme, chives, ½ tsp finely ground black pepper and 1/2 tsp salt. Cover and chill.

    Beetroot and goat's cheese terrine step 2

  • Step 3

    Peel the beetroot by rubbing off the skin with your thumb (wear gloves to prevent staining) and carefully cut into 1.5mm slices on a mandoline, or with a very sharp knife.


    Beetroot and goat's cheese terrine step 3
  • Step 4

    Add a layer of slightly overlapping beetroot slices to the terrine. Trim them to fit flush to the sides of the tin, or keep them rustic if you like. Add a thin layer of the goat’s cheese mix, then repeat until everything is used up, finishing with a layer of beetroot.

    Beetroot and goat's cheese terrine step 4

  • Step 5

    Cover with more clingfilm, weigh down with a piece of card and a few tins, and chill overnight.

    Beetroot and goat's cheese terrine step 6
  • Step 6

    To make the garnish, toast the nuts in a small frying pan for a few minutes then sprinkle-over the sugar. Stir for a minute until the sugar melts and coats the nuts. Tip out onto a baking tray and leave to cool.

    Beetroot and goat's cheese terrine step 7
  • Step 7

    Heat 2 tbsp oil in a small pan and add the sage and remaining oregano leaves. Fry for a few minutes until crisp then scoop out and drain on kitchen paper. Season with a little salt. You can do this up to 2 hours before and leave at room temperature.

    Beetroot and goat's cheese terrine step 8
  • Step 8

    To serve, remove the top layer of clingfilm for the terrine and tip onto a platter or board. Using the remaining clingfilm, gently remove the terrine from the mould and lift off the clingfilm. Top with the walnuts and crisp herbs and cut into slices with a very sharp knife. Serve with toast and a few salad leaves if you like.

    Beetroot and goat's cheese terrine step 9

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Nutritional Information

  • Kcals 323
  • Fat 22.5g
  • Saturates 9.9g
  • Carbs 15.1g
  • Sugars 14g
  • Fibre 4g
  • Protein 13.1g
  • Salt 1.3g