Beetroot terrine with goat cheese
This vegetarian beetroot terrine is a delicious addition to the Christmas table. The beets, combined with the carrots and goat cheese, create a lovely pop of color.
This colorful dish is a must-have for your Christmas table: a beetroot terrine with goat cheese. This vegetarian terrine looks vibrant thanks to the beets combined with the carrots and goat cheese, creating a festive atmosphere. Prefer fish instead of vegetarian? No problem, replace the carrots with smoked salmon and you've got a delicious fish dish!
Preparation
Cut the beetroot into 5 mm thick slices. Shave the carrots into long slices with a paring knife.
Loosen the goat cheese with a spatula and add the oregano.
Line a baking sheet with plastic wrap and arrange the beets in the bottom. Then spread a layer of goat cheese about 0.5 cm thick on top, then top with another layer of beets and gently press down. Repeat until all the beets are used.
Then arrange the carrots over the goat cheese and press gently. Spread a layer of goat cheese on top. Spread another layer of carrots on top, and repeat until the mold is full or all the carrots are gone. Place the terrine in the refrigerator for 45 minutes.
Meanwhile, roughly chop the walnuts and pick the dill.
Carefully turn the terrine out by pulling the plastic wrapper out of the mold. Garnish the terrine with the chopped walnuts, dill, capers, and pumpkin seeds.
Cut 2 cm thick slices from the terrine and serve.
Variatietip
Vervang de bospeen door gerookte zalm als een visvariant op dit gerecht en verwerk dit op de zelfde manier al de bospeen. Lekker met wat stokbrood.
Ingredients
- 500 g voorgekookte rode bieten
- 250 g bospeen
- 200 g zachte geitenkaas
- 1 el Oregano
- 20 g walnoten
- 2 takken dille
- 20 g kapperappeltjes
- 10 g pompoenpitten
Supplies
- Baking tin 25 cm
- Plastic film
Products used in this recipe
€2,49