Beetroot And Goats Cheese Terrine Recipes

BEETROOT AND GOAT'S CHEESE TERRINE

Steps:

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

ROASTED RED BEET AND GOAT CHEESE TERRINE

Steps:

• Preheat oven to 400 degrees. Wrap beets in heavy foil. Roast until easily pierced with a knife, about 2 hours. Cool, then rub off skins with paper towel.
• Using a mandoline or sharp knife, slice beets as thin as possible. Line an 11-by-3 1/2-by-3-inch terrine with plastic wrap. Line bottom and sides with beet slices, overlapping slightly.
• Melt goat cheese in double boiler or bowl set over simmering water. Transfer to food processor, and add thyme, rosemary, truffle oil and salt and pepper to taste. Process until smooth.
• Place goat cheese in a pastry bag without a tip (or use two large spoons), and pipe into mold. Smooth mixture, and top with layer of beet slices. Press gently on top to flatten and compress. Trim any slices that extend above top, to make neat edge. Cover, and refrigerate at least 2 hours, up to two days.
• To serve, invert chilled terrine onto a plate and remove plastic wrap. Cut terrine into 16 slices, and allow to come to room temperature. Place two slices on each of eight serving plates, accompanied by a mache salad if desired.

BEETROOT AND GOATS' CHEESE TERRINE

Steps:

• Boil the purple and golden beetroots in two separate saucepans for 1½-2 hours, or until tender. Set aside to cool completely, then remove the skins and slice thinly. Drain on kitchen paper for a few minutes and pat the slices dry with more kitchen paper.
• Line a 450g/1lb loaf tin with cling film, leaving plenty hanging over the edges. Beat the goats' cheese lightly together with the chives, parsley and oregano.
• Layer slices of beetroot with the cheese mixture until all the ingredients are used (finish with a layer of beetroot). Bring the overhanging cling film up to enclose the filling and press down lightly. Place a couple of unopened cans on the top of the terrine to add extra weight and chill for at least 8 hours before serving.
• Turn the terrine out onto a board and remove the cling film. Use a very sharp knife to cut into slices. Serve as a starter with a green salad and slices of crusty bread.

MARINATED BEETROOT WITH GRILLED GOAT'S CHEESE

Steps:

• Mix the oil, vinegar, sugar and thyme in a shallow dish and season well. Add the sliced beetroot and marinate for at least 1 hr or overnight, if you like.
• Heat grill to high. Season the goat's cheese slices, then place on an oiled baking tray and grill for 2-3 mins until golden and melting.
• Lift out the beetroot, reserving the marinade, and divide between 4 plates. Top with the rocket, a round of goat's cheese and a little more rocket. Drizzle with the marinade and serve.