Description
A visually stunning and delicious Beet Terrine layered with both red and golden beets, combined with a creamy herbed goat cheese mixture. This elegant and healthy dish is perfect as an appetizer or light lunch, served on a bed of arugula and drizzled with olive oil.
Ingredients
Scale
Beets
- 3 large red beets, cooked, peeled, and thinly sliced
- 3 large golden beets, cooked, peeled, and thinly sliced
Goat Cheese Mixture
- 16 oz goat cheese, at room temperature
- 3 cloves garlic, grated
- ½ cup green onion, finely chopped
- Salt, to taste
To Serve
- Arugula, for serving
- Olive oil, for drizzling
- Bread or toast, optional
Instructions
- Cook Beets (Instant Pot Method): Scrub the beets clean. Place in the Instant Pot with 1 cup of water and the trivet. Close the lid and cook for 10 minutes if small, 15 minutes if medium, or 20 minutes if large beets. Perform a quick release when done.
- Cook Beets (Stovetop Method): Scrub the beets clean and add to a large pot of boiling water. Cook until tender when pierced with a knife, about 30-45 minutes depending on size. Rinse under cold water, peel, and set aside.
- Prepare Goat Cheese Mixture: In a bowl, combine goat cheese, grated garlic, and finely chopped green onion. Mix thoroughly until well combined. Season with salt to taste and adjust seasoning as needed.
- Peel and Slice Beets: Use a paper towel to rub off beet skins. Slice them into 1/4 inch thick rounds using a sharp knife or mandolin for even layering.
- Line Loaf Pan: Line a loaf pan with plastic wrap, ensuring enough overhang to wrap the terrine after assembly.
- Assemble Terrine with Red Beets: Add a layer of overlapping red beet slices to cover the bottom of the pan. Spread a thin layer of the goat cheese mixture over the beets. Repeat layering red beets and goat cheese until all red beets are used.
- Assemble Terrine with Golden Beets: Continue layering with golden beet slices and goat cheese mixture in the same manner until all golden beets are used.
- Wrap and Press Terrine: Fold the plastic wrap over the top of the terrine. Place a heavy object (such as half a milk carton) on top to compress. Refrigerate for 4-8 hours, or preferably overnight, to allow it to set firmly.
- Unmold and Serve: Remove the terrine from the fridge and unwrap the plastic wrap. Transfer to a serving platter and slice into 1/2 inch thick pieces.
- Present: Serve slices on a bed of arugula, drizzle with olive oil, and sprinkle with finishing salt. Accompany with bread or toast if desired.
Notes
- The Instant Pot method is faster than stovetop but both produce tender beets.
- Ensure the goat cheese is at room temperature for easy mixing and spreading.
- Using overlapping slices of beets ensures the terrine holds together well.
- Weighting the terrine while chilling helps it set into a firm shape for clean slicing.
- Variations can include adding herbs like thyme or chives to the goat cheese mixture for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes (Instant Pot) or 30-45 minutes (Stovetop)
- Category: Appetizer
- Method: Instant Pot
- Cuisine: French
Keywords: beet terrine, herbed goat cheese, vegetarian appetizer, layered beet recipe, cold terrine, healthy appetizer
