Beetroot & Goats' Cheese Terrine

I've wanted to make this stunning Hemsley + Hemsley terrine since I first saw it. I generally have a surplus of beetroot and this is a different way to use them. Make it a day or two before you need it. It tastes as great as it looks!

We mashed up some Stawley goats' cheese from the farmer's market (rind removed) with a little milk until it was smooth.

Ingredients:

• 600g Beetroot. The more colours the better
• 400g goats' cheese (or cream cheese)
• 2 garlic cloves, crushed or finely grated
• 2 tbsp. freshly snipped chives
• 2 tbsp. freshly chopped parsley
• 1 tbsp. dried oregano
• Sea salt and black pepper

Method:

• Wash the beetroot. Boil for 30-45 mins until tender. Cool and peel (they can be cooked in advance and kept in the fridge overnight).
• Mix the herbs and garlic with the cheese in a bowl and season to taste.
• Cut the beetroot into 3 - 5mm slices, keeping the colours separate.
• Line a 10 x 20cm loaf tin with parchment paper. Allow enough to easily cover the terrine when full.
• Start to layer the beetroot into the tin. Choose attractive slices for the first layer. Follow with a very thin layer of the cheese mixture, then more beetroot, varying the thickness of the slices as you go. Move on to the other, darker colours until the tin is full - about 12 layers in total.
• Fold the parchment paper over the terrine, place a weight on top of the tin and leave in the fridge overnight to set (I left mine for a couple of days).
• Unfold the parchment, cover the terrine with a plate and turn upside down to remove from the tin.

Slice and serve - refrigerating the rest until needed. It will keep for a week.

Submitted by Jane, plot 9