Are you looking for something super simple, but with a little "wow" factor for Christmas? You're lucky!
The lovely HEMSLEY + HEMSLEY sisters shared their exclusive recipe for beetroot and goat cheese terrine with us. It's easy enough to juggle kids, pets, gift boxes, parties, and the upcoming influx of relatives.
4 purple beetroot, about 300 g
4 golden or any other color beetroot, about 300 g (the more colors the better)
2 tablespoons of freshly cut chives
2 tablespoons of freshly chopped parsley
1 tablespoon of dried oregano
2 cloves of garlic, finely grated
400 g goat cheese
Sea salt and black pepper
- Line a 10 x 20 cm box shape with parchment paper and leave enough paper to hang that you can easily cover the tureen when the can is full.
- Scrub the beetroot, then put in a pan, cover with water, put on the lid and cook for about 30-40 minutes until they are soft. Set aside to cool and peel
- In the meantime, mix all herbs and garlic with the goat cheese in a bowl and season to taste.
- Cut the cooked beetroot into different thicknesses – about 3 mm, about 5 mm.
- Place a layer of golden or candy-colored beetroot on the bottom of the can, followed by a thin layer of the garlic-herb-goat cheese mixture. Do this for 6 layers each so that you have a total of 12 layers, and then start layering the purple beetroot and cheese until you reach the top. If you have more colors, you will vary them over time.
- Pull the parchment paper over it to cover the entire tureen. Place a weight on the can and let it rest in the fridge overnight or 8 hours.
- Cover the set tureen with a plate and turn it over to remove the tureen. Cut and serve or chill the tureen until needed.