This terrine has a lovely topping of crunchy nuts and fresh herbs. It is easy to make and is a great meat-free starter that will appeal to both vegetarians and meat lovers.


Olive oil

1kg raw beetroot

100g full-fat soft cheese

Small bunch of oregano leaves

300g soft goat’s cheese

1tbsp thyme leaves

2tbsp snipped fresh chives

1tbsp caster sugar

75g halved walnuts

Small bunch of sage leaves


  • Brush a terrine or loaf tin (20cm x 9cm) with olive oil and then line with cling film, so it overlaps the top.
  • Place beetroot in a saucepan with cold water and salt. Bring up to the boil and simmer for 40 to 50 minutes until tender. Set aside to cool.
  • Chop half the oregano and beat into the soft cheese and goat’s cheese with the chives, thyme, and half a teaspoon each of black pepper and salt. Cover and refrigerate.
  • Peel the beetroot and cut it into 1.5 mm slices using a sharp knife or mandoline. Place a layer of overlapping beetroot slices in the terrine, then add a thin layer of the cheese. Repeat until everything is used up, and finish with a top layer of beetroot. Cover with cling film, weigh down with tins and chill overnight.
  • Toast the nuts in a small frying pan for a few minutes before sprinkling over the sugar. Stir until sugar melts, and the nuts are coated and leave them to cool on a plate.
  • Heat 2tbsp of olive oil in a frying pan and fry the rest of the oregano and sage until crisp. Place on kitchen towel to drain and season with salt.
  • Serve by removing the top layer of clingfilm and tip the terrine onto a platter. Remove the rest of the clingfilm and top with toasted walnuts and herbs.
  • Cut into slices and serve with salad leaves and toast.

Serves 8