Beetroot & Pumpkin Goat’s Cheese Terrine

Perfect as a side dish or a main course for your vegetarian menu, this Beetroot & Pumpkin Goat’s Cheese Terrine is so delicious and easy to prepare.

And it will surely add some amazing colour to your table!

Any leftovers will keep in the fridge for a couple of days.

What you’ll need….

(Serves 4-6 people)

• 3 medium-large beetroot
• 1 miniature pumpkin or about 3 or 4 slices of a medium one
• 4 tbsp freshly snipped chives
• 4 tbsp freshly chopped parsley
• 1 tbsp fresh or dried rosemary
• 1 tbsp fresh or dried oregano
• 2 garlic cloves, finely chopped
• ½ teaspoon freshly grated nutmeg
• 200g goat’s cheese
• A pinch of good quality sea salt and black pepper

How to…

Line a 10 x 20cm loaf tin with baking paper, leaving enough paper to fold and cover the terrine later.

Scrub the beetroot and place them in a pot. Cover with water and lid, and cook for about 30 minutes until tender. Set aside to cool, then peel.

Peel and cut the pumpkin in small chunks, about 0.5-1 cm thick. Put them in a pot with the grated nutmeg and half of the rosemary, and mix well. Add some water, cover with a lid and cook for about 10-15 minutes, until tender. Set aside to cool.

While your vegetables are cooking, mix the goat’s cheese with all the herbs and garlic in a bowl and season to taste.

Slice the cooked beetroot in various sizes, some about 0.5cm, some thinner.

Put a layer of beetroot on the bottom of the tin, followed by a thin layer of the goat’s cheese and herbs mix.

Then, put a layer of pumpkin followed by another thin layer of the goat’s cheese and herbs mix. Repeat until you reach the top.

Cover the terrine with the baking paper, place a weight on top and refrigerate overnight or for 8 hours to set.

When ready to serve, cover the loaf tin with a plate and turn it upside down to remove the terrine. Slice and enjoy!