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olivemagazine.com
Beetroot and goat's cheese terrine
2hr 0min
· 8 servings
Use our easy step by step picture guide to make this eye-catching, meat-free starter for a crowd, topped with candied walnuts and crisp herbs
olive magazine
Ingredients
Produce
• 1/2 A small bunch sage leaves picked
• 8 Beetroot (about 1kg), medium raw
• 1 small bunch Oregano leaves picked
Baking & Spices
• 1 tbsp Golden caster sugar
Oils & Vinegars
• 1 Olive oil, light
• 1 Olive oil
Nuts & Seeds
• 75 g Walnut, halves
Dairy
• 100 g Cheese, full-fat soft
• 300 g Goat's cheese, soft
Other
• snipped to make 2 tbsp chives
3 Comments
