Introduction

This vibrant Beet Terrine with Herbed Goat Cheese is a stunning and flavorful dish perfect for entertaining or a special meal. Layers of thinly sliced red and golden beets are paired with a creamy, garlicky goat cheese mixture, creating a beautiful contrast in both color and taste.

A white speckled plate holds a layered vegetable terrine atop a bed of fresh green arugula leaves. The terrine consists of thin, horizontal layers in two colors: deep red on top and bright golden yellow beneath, showing a clear, vibrant contrast. To the right of the terrine, an ornate silver fork rests on the greens. Two other white speckled bowls filled with loose arugula leaves are partially visible on a white marbled surface around the main plate. Photo taken with an iphone --ar 4:5 --v 7

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 or toast, for serving (optional)

Instructions

Step 1: Cook the beets using your preferred method. For the Instant Pot, scrub beets clean, place in the pot with 1 cup of water and trivet, cook on high for 10-20 minutes depending on size, then quick release. For stovetop, boil beets in water for 30-45 minutes until tender, then rinse under cold water and peel.
Step 2: In a bowl, combine goat cheese, grated garlic, and chopped green onion. Mix well and season with salt to taste.
Step 3: Using a paper towel, remove the skin from the cooked beets if not already peeled. Slice beets thinly (about ¼ inch) with a sharp knife or mandolin.

Step 4: Line a loaf pan with plastic wrap, ensuring enough overhang to cover the top of the terrine later.
Step 5: Begin layering by placing sliced red beets at the bottom of the pan, slightly overlapping. Spread a thin layer of the goat cheese mixture over the beets. Repeat layers of red beets and goat cheese until all red beets are used.
Step 6: Continue layering with golden beets and goat cheese mixture in the same way until all golden beets are used.

Step 7: Fold the plastic wrap over the top of the terrine. Place a heavy weight on top (such as half a milk carton) to press it down. Refrigerate for 4-8 hours, or overnight, to set.
Step 8: When ready to serve, unwrap the terrine carefully, invert onto a platter, and slice into ½ inch thick pieces.
Step 9: Serve the beet terrine on a bed of arugula, drizzle with olive oil, and sprinkle with finishing salt. Enjoy as is or with slices of toasted bread.

Tips & Variations

Use a mandolin slicer for perfectly even beet slices and easier assembly.
For extra flavor, add fresh herbs like thyme or chives to the goat cheese mixture.
If you don’t have red or golden beets, substitute with candy cane or chioggia beets for added color variation.

Try layering in a glass loaf pan to showcase the colorful layers visually.

Storage

Store the beet terrine covered tightly in the refrigerator for up to 3 days. For best texture, keep it chilled until ready to serve. Leftover slices can be enjoyed cold or at room temperature. Avoid reheating to preserve the fresh, creamy goat cheese texture.

How to Serve

An oval gray plate holds fresh green arugula leaves spread as the base layer, topped with five thick rectangular pieces of beetroot tart, each showing vibrant layers of yellow and deep red beetroot with a slightly shiny texture. Two vintage silver forks rest on the right side of the plate, partially over the arugula. Around the main plate, a white marbled surface sets the scene with additional white plates containing arugula and toasted bread pieces. A small white bowl with a coarse texture sits near the top right. The overall look is bright and fresh with contrasting colors. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the terrine a day in advance?

Yes, in fact, chilling the terrine overnight helps the flavors meld and the layers set firmly, making slicing easier.

What can I use if I don’t have an Instant Pot?

Boiling the beets on the stovetop is a great alternative. Simply simmer them in water for 30-45 minutes until tender, then proceed with peeling and slicing.