Layered Beetroot and Goat's Cheese Terrine with Candied Walnuts

⏱ 90 min · Serves 8

Ruby discs of beetroot pressed between whipped goat's cheese and thyme, sliced to reveal a stained-glass stripe. Served with sticky candied walnuts and a sharp honey-mustard dressing, it's a starter that looks like it took a day and tastes like it took two.

Per serving: 412 kcal · 13.5g protein · 21.0g carbs · 31.0g fat

Ingredients

• 600g cooked beetroot (vacuum-packed or roasted), peeled
• 300g soft goat's cheese (chèvre log, rind removed)
• 150g full-fat cream cheese
• 100ml double cream
• 2 tsp thyme leaves, chopped
• Finely grated zest of 1 lemon
• 3 sheets leaf gelatine (or 5g agar for a veggie-friendly set)
• 3 tbsp cold water
• Salt and freshly ground black pepper
• 100g walnut halves
• 60g caster sugar
• 1 tbsp water
• Pinch of flaky sea salt
• 2 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp runny honey
• 1 tsp Dijon mustard
• Watercress or baby chard leaves, to serve

Method

1. Line a 900g loaf tin with two layers of cling film, leaving plenty of overhang on all sides.
2. Slice the cooked beetroot into even 4-5mm discs. Pat very dry on kitchen paper — excess moisture will stop the terrine setting cleanly.
3. Soak the gelatine sheets in cold water for 5 minutes until floppy. Warm the double cream in a small pan until just steaming (do not boil), squeeze out the gelatine and whisk it in until fully dissolved. Leave to cool to room temperature.
4. Beat the goat's cheese, cream cheese, thyme and lemon zest together until smooth and light. Season well with salt and pepper, then beat in the cooled cream mixture.
5. Lay a snug layer of beetroot discs in the base of the tin, overlapping slightly. Spread over a thin, even layer of the cheese mixture (about 1cm) using a palette knife. Repeat, alternating beetroot and cheese, pressing gently, and finish with a final layer of beetroot.
6. Fold the cling film over the top, sit a second loaf tin or a piece of card on top and weigh down with a couple of tins. Chill at least 4 hours, ideally overnight.
7. For the walnuts, heat the sugar and 1 tbsp water in a small frying pan until dissolved and bubbling. Add the walnuts and stir over medium heat for 3-4 minutes until the syrup coats and crystallises, going sandy then glossy. Tip onto baking parchment, sprinkle with flaky salt and separate as they cool.
8. Whisk the olive oil, vinegar, honey and mustard together with a pinch of salt to make the dressing.
9. To serve, unwrap the top, invert the terrine onto a board and peel away the cling film. Slice with a long, thin knife dipped in hot water and wiped between cuts.
10. Plate each slice with a few dressed leaves, a scatter of candied walnuts and a drizzle of the honey-mustard dressing.