Introduction

This vibrant Beet Terrine with Herbed Goat Cheese is a stunning and flavorful dish that’s perfect for entertaining or a special meal. Layers of tender red and golden beets alternate with a creamy, garlicky goat cheese mixture, creating a beautiful and delicious presentation. Enjoy it as a light appetizer or a side dish that’s sure to impress.

The dish shows a white speckled plate with a bed of fresh green arugula leaves that have a rough texture and fresh look. On top, there is a neatly stacked layered slice with two clear layers: the bottom one is bright yellow with a smooth, slightly glossy texture, and the top layer is deep red-purple with a ribbed, thinly sliced texture. The slice lays at a slight angle across the green base. To the right on the plate, there is an ornate silver fork resting on the arugula. The plate is placed on a white marbled surface, adding a light, elegant background. 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
Olive oil
Bread (for serving)

Instructions

Step 1: Cook the beets. For the Instant Pot method, scrub the beets clean and add 1 cup of water and the trivet to the pot along with the beets. Close the lid and set the timer to 10 minutes for small, 15 minutes for medium, or 20 minutes for large beets. Perform a quick release when done. For the stove top method, scrub the beets and add them to a large pot of boiling water. Cook until tender when pierced with a knife, about 30–45 minutes. Rinse under cold water, peel, and set aside.
Step 2: Prepare the goat cheese mixture by combining the goat cheese, grated garlic, and chopped green onion in a bowl. Mix well and season with salt to taste.
Step 3: Using a paper towel, carefully remove the skin from the beets if needed, then slice them into ¼ inch thick pieces with a sharp knife or mandolin.
Step 4: Line a loaf pan with plastic wrap, leaving enough overhang to cover the top later. Begin layering by placing red beet slices evenly in the bottom, overlapping slightly. Spread a thin layer of the goat cheese mixture over the beets.
Step 5: Continue layering red beet slices and goat cheese until all red beets are used. Then repeat the same layering process with the golden beets and remaining goat cheese mixture.
Step 6: Fold the plastic wrap over the top of the terrine and place a weight on it (such as half a carton of milk) to compress the layers. Refrigerate for 4–8 hours, or overnight for best results.
Step 7: Remove the terrine from the fridge and unwrap it carefully. Transfer it to a serving platter and slice into ½ inch pieces.
Step 8: Serve the terrine on a bed of arugula, drizzled with olive oil and a sprinkle of finishing salt. Accompany with toast if desired.

Tips & Variations

Use a mandolin for evenly thin beet slices to ensure even layering and easy slicing.
Substitute goat cheese with cream cheese or ricotta for a milder flavor.
Adding fresh herbs like thyme or chives to the cheese mixture can add extra depth.
For extra color contrast, try using Chioggia (candy-striped) beets if available.

Storage

Store the terrine wrapped tightly in the refrigerator for up to 3 days. Keep it chilled until ready to serve to maintain its shape. Leftover slices can be reheated gently in a warm oven or served at room temperature.

How to Serve

A rectangular layered vegetable terrine is presented on a white oval plate with fresh green arugula leaves peeking out from underneath on the left side. The terrine features four distinct layers: the top layer is bright yellow with a smooth, glossy texture, the next layer down is deep pink and shredded, followed by a lighter pink thin layer, with the bottom layer returning to a yellow, smooth texture similar to the top. A knife with a yellow handle is placed vertically on the right edge of the plate. The dish is set on a white marbled surface, with a small rustic bowl and bottle partially visible in the top right corner, and a soft pink cloth in the bottom right. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the beet terrine in advance?

Yes, this terrine tastes better after resting in the fridge for several hours or overnight, allowing the flavors to meld and the terrine to set firmly.

What if I don’t have an Instant Pot?

You can cook the beets on the stove top in boiling water until tender, which takes about 30 to 45 minutes depending on their size.