Best 6 Roasted Red Beet And Goat Cheese Terrine Recipes

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Welcome to a culinary journey where earthy beets and creamy goat cheese intertwine to create a symphony of flavors. Our roasted red beet and goat cheese terrine is an elegant and savory dish that will impress your guests and elevate any occasion. This delightful terrine is a harmonious blend of roasted beets, tangy goat cheese, and a medley of herbs and spices. The vibrant colors of the beets and the smooth texture of the goat cheese make this terrine a feast for the eyes as well as the palate. Along with the terrine, we also present a collection of complementary recipes that will enhance your dining experience. Discover the perfect accompaniments, including a refreshing beet and orange salad, a flavorful beet and goat cheese tart, and a decadent beet and chocolate cake. Each recipe is carefully crafted to showcase the versatility of beets and the exquisite pairing with goat cheese. Prepare to tantalize your taste buds and embark on a culinary adventure with our roasted red beet and goat cheese terrine and its accompanying recipes.

Let's cook with our recipes!

ROASTED RED AND YELLOW BEETS WITH GOAT CHEESE AND LEMON-TARRAGON VINAIGRETTE



Roasted Red and Yellow Beets with Goat Cheese and Lemon-Tarragon Vinaigrette image

Provided by Bobby Flay

Categories     appetizer

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 9

2 large red beets, trimmed of all but 1-inch of greens
2 large yellow beets, trimmed of all but 1-inch of greens
6 tablespoons olive oil, divided
1/4 cup fresh lemon juice
1 tablespoon finely chopped tarragon leaves
Salt and freshly ground black pepper
1 pound arugula, washed and dried
8 ounces soft goat cheese, crumbled
1/4 cup toasted pine nuts

Steps:

  • Preheat grill. Rub beets with 2 tablespoons of the olive oil and wrap separately in aluminum foil. Place on the grill over medium heat and let cook for 1 hour or until tender. Remove from foil and let cool slightly. Peel and cut into 1-inch pieces. Whisk together the olive oil, lemon juice and tarragon and season with salt and pepper.
  • Arrange the arugula on a platter, top with beets and goat cheese and drizzle with lemon vinaigrette. Sprinkle with pine nuts.

ROASTED BEET AND GOAT CHEESE SALAD



Roasted Beet and Goat Cheese Salad image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 1h10m

Yield 6 servings

Number Of Ingredients 13

2 pounds beets, peeled and cut into wedges
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 tablespoon finely chopped fresh rosemary
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup seasoned breadcrumbs
Three 4-ounce goat cheese logs, cut into 12 slices
1 tablespoon Dijon mustard
Pinch sugar
12 cups mixed greens

Steps:

  • Preheat the oven to 400 degrees F.
  • Spread the beets on a baking sheet. In a bowl, whisk together the olive oil, vinegar, rosemary and some salt and pepper. Reserve one-quarter of the dressing for the salad and pour the rest over the beets. Roast until the beets are tender, 45 to 50 minutes.
  • While the beets are cooking, heat 1/4 inch of vegetable oil in a large skillet over medium heat.
  • Put the flour, eggs and breadcrumbs in separate shallow bowls. Coat the goat cheese slices first in the flour, then in the egg, then in the breadcrumbs. Fry the slices until golden brown, 1 to 2 minutes per side. Drain on a paper towel-lined plate.
  • Whisk the mustard and sugar into the reserved dressing, then pour over the greens in a large bowl and toss to coat. Divide the greens among 6 plates, add the beets on top and place 2 fried goat cheese slices on top.

BEET TERRINE WITH HERBED GOAT CHEESE



Beet Terrine With Herbed Goat Cheese image

Layers of red and golden beets with creamy chèvre make up this elegant Beet Terrine With Herbed Goat Cheese. It's easy to make and can be sliced and served with bread, crackers, salad, or on its own.

Provided by Lena Gladstone

Categories     Appetizer     Salad

Time 4h55m

Number Of Ingredients 9

3 large red beets (cooked, peeled, and thinly sliced)
3 large golden beets (cooked, peeled, and thinly sliced)
16 oz goat cheese (at room temperature)
3 cloves garlic (grated)
½ cup green onion (finely chopped)
salt to taste
arugula
olive oil
bread

Steps:

  • Scrub the beets clean. Add 1 cup water, the trivet, and the beets to the Instant Pot. Close the lid and set the timer to either 10 minutes for small beets, 15 minutes for medium, and 20 minutes for large. Once it's done, do a quick release.
  • Scrub the beets clean. Add them to a large pot of water and bring it to a boil. Coko the beets until you can pierce them with a knife (about 30-45 mins, depending on the size). Rinse the cooked beets under cold water once they're done cooking. Peel and move to the assembly of terrine steps.
  • In a bowl, combine the goat cheese, garlic, and green onion. Mix until well combined. Add salt to taste and adjust the seasonings as necessary.
  • Use a paper towel to remove the skin from the beets.
  • Slice the beets to 1/4 inch thickness using a sharp knife or mandolin.
  • Line a loaf pan with plastic wrap, making sure to have enough to overlap to wrap the top of the terrine.
  • Add a layer of sliced red beets, overlapping the beet slices at the bottom of the pan. Spread a thin layer of the goat cheese mixture on top with a rubber spatula. Repeat with another layer of red beets and goat cheese until you run out of red beets.
  • Repeat the same process with sliced golden beets until you run out.
  • Wrap the top of the terrine with the overhang of the plastic wrap. Add something heavy to weight down the terrine in the pan (I used half a carton of milk). Refrigerate for 4-8 hours to set or overnight if you have the time.
  • Remove the terrine from the fridge before serving. Unwrap the plastic wrap.
  • Put it on a platter and slice into 1/2 inch slices and serve on a bed of arugula, drizzled with olive oil and a sprinkle of finishing salt on each slice. Serve as is or with a slice of toast.

Nutrition Facts : Calories 241 kcal, Carbohydrate 20 g, Protein 14 g, Fat 12 g, SaturatedFat 8 g, Cholesterol 26 mg, Sodium 369 mg, Fiber 6 g, Sugar 14 g, ServingSize 1 serving

FRESH GOAT CHEESE, ROASTED BEET, AND WALNUT TART



Fresh Goat Cheese, Roasted Beet, and Walnut Tart image

Provided by Gordon Hamersley

Categories     Wine     Cheese     Egg     Olive     Onion     Bake     Lunch     Goat Cheese     Walnut     Beet     Parsley     Butter     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes one 10-inch tart; Serves 6 to 8

Number Of Ingredients 13

2 to 3 small beets
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1 medium onion, thinly sliced
2 tablespoons dry white wine
1 recipe Hamersley's Bistro Tart Dough , shaped and blind-baked according to the directions
3 large eggs
3/4 cup heavy cream
4 ounces fresh goat cheese
1 cup chopped walnuts (about 4 ounces)
1 tablespoon walnut oil (optional)
About 2 tablespoons chopped fresh parsley

Steps:

  • HEAT the oven to 350°F. Wash the beets and dry them with a paper towel. Place the beets in a small ovenproof pan, drizzle them with the olive oil, and season with a little salt and pepper. Cover the pan with aluminum foil. Bake until the beets are tender when pierced with a paring knife, about 1 hour.
  • ALLOW the beets to cool. Peel the beets using a small knife and cut them into a medium dice. (Be careful, as beet juice can stain counters, towels, and even your hands; you may want to wear gloves for this step.)
  • HEAT the butter in a sauté pan over medium heat. Add the onion, season with a little salt, and cook, stirring every few minutes, until the onion is just tender, about 7 minutes. Add the white wine and cook for another minute, scraping up any browned bits stuck to the bottom of the pan.
  • HEAT the oven to 350°F. Toss the beets and onion together and put them into the blind-baked tart shell.
  • WHISK together the eggs and cream, season well with salt and pepper, and carefully pour over the beets and onion, letting the cream seep evenly into the beets. Dot the goat cheese all over the top of the tart. Put the tart on a baking sheet and bake it for 20 minutes. Sprinkle the chopped walnuts on top of the tart and drizzle the walnut oil over it, if using. Return the tart to the oven and bake until just set, an additional 15 to 20 minutes. Sprinkle the tart with the chopped parsley and let it rest for at least 5 minutes before serving.

ROASTED BEETS WITH GOAT CHEESE AND WALNUTS



Roasted Beets with Goat Cheese and Walnuts image

Beautiful, sweet, twice-roasted beets and baked goat cheese with crunchy nuts and slightly bitter greens is my idea of an easy, healthy, beautiful fall lunch! Or dinner, or breakfast, or brunch. Serve with toasted walnut bread.

Provided by Chef John

Categories     Salad     Vegetable Salad Recipes

Time 1h45m

Yield 2

Number Of Ingredients 8

½ cup chopped walnuts
1 large beet, top and bottom trimmed and beet greens retained
1 tablespoon walnut oil, or more to taste
2 ounces soft goat cheese
kosher salt and freshly ground black pepper to taste
2 tablespoons champagne vinegar
1 cup reserved beet greens, cut into very thin slivers
2 teaspoons chopped fresh chives

Steps:

  • Preheat oven to 275 degrees F (135 degrees C).
  • Spread walnuts onto a baking sheet and toast in the preheated oven until the nuts turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully because they burn quickly. Set walnuts aside to cool to room temperature.
  • Turn oven up to 375 degrees F (190 degrees C). Crinkle up a piece of aluminum foil and place it into an oven-safe dish (such as a pie dish) to act as a disposable rack. Place beet onto foil.
  • Bake in the preheated oven until the beet just starts to turn tender, about 45 minutes. Wrap beet in aluminum foil and let cool to room temperature.
  • Turn oven temperature up to 400 degrees F (205 degrees C).
  • Peel beet with a sharp paring knife; peel skin from beet. Cut beet in half and cut halves into thick half-moon-shaped slices.
  • Drizzle walnut oil in a baking dish and brush oil over the bottom of the dish; arrange beet slices in the dish in a single layer. Crumble goat cheese into the empty spaces and over beets. Sprinkle with kosher salt and black pepper.
  • Bake beet and cheese in oven until beet pieces are sizzling and the edges of the cheese are slightly browned, about 15 minutes. Cool slightly, about 10 minutes.
  • Drizzle warm beet and cheese with vinegar and top with roasted walnuts, beet greens, and chives. Serve warm.

Nutrition Facts : Calories 422.5 calories, Carbohydrate 19 g, Cholesterol 22.4 mg, Fat 35.1 g, Fiber 6.2 g, Protein 13.1 g, SaturatedFat 8.3 g, Sodium 487.2 mg, Sugar 10.1 g

ROASTED BEET SALAD WITH GOAT CHEESE



Roasted Beet Salad with Goat Cheese image

This delicious roasted beet salad is just the right combination of flavors and textures, and more than once someone has told me that it is the best salad they have ever had!

Provided by hannahclevenger

Categories     Salad     Green Salad Recipes     Mixed Greens Salad Recipes

Time 1h15m

Yield 4

Number Of Ingredients 11

5 medium beets
1 drizzle olive oil
salt and ground black pepper to taste
2 eggs, beaten
½ cup all-purpose flour
½ cup dry bread crumbs
1 (4 ounce) log goat cheese, cut into small medallions
1 cup canola oil
1 (8 ounce) package mixed salad greens
2 tablespoons roasted sunflower seeds, or to taste
2 tablespoons balsamic vinaigrette dressing, or to taste

Steps:

  • Preheat the oven to 250 degrees F (120 degrees C).
  • Drizzle beets with olive oil and season with salt and pepper. Wrap beets in aluminum foil and place in a large baking dish.
  • Roast in the preheated oven until beets are easily pierced with a knife, 45 minutes to 2 hours, depending on size.
  • Remove beets from the oven and let cool slightly. Unwrap, reserving any juice that is in the aluminum foil. Peel beets under warm water, cut into cubes, and place in a bowl.
  • Place egg, flour, and bread crumbs into 3 separate dishes. Season all 3 with salt and pepper.
  • Toss each goat cheese medallion in egg to coat, move to flour and coat then toss in bread crumbs, coating both sides evenly. Transfer medallions to a plate and place in the refrigerator to firm up, about 5 minutes.
  • Heat canola oil over medium heat in a frying pan until it sizzles. Place goat cheese medallions in hot oil and fry until golden, about 1 minute per side. Remove from oil and transfer to a plate lined with paper towels.
  • Place a bed of mixed greens on a serving platter and top with beets and goat cheese medallions. Sprinkle with sunflower seeds. Drizzle with balsamic dressing and reserved beet juice.

Nutrition Facts : Calories 853.2 calories, Carbohydrate 35.6 g, Cholesterol 104.3 mg, Fat 73.6 g, Fiber 5.5 g, Protein 15.8 g, SaturatedFat 11.5 g, Sodium 496.9 mg, Sugar 9.5 g

Tips:

  • For the best flavor, use fresh, organic beets. If you can't find fresh beets, you can use frozen or canned beets, but they won't have the same flavor.
  • Be sure to roast the beets until they are tender. You can check this by piercing them with a fork. If the fork goes in easily, the beets are done.
  • Let the beets cool completely before handling them. This will help prevent them from breaking apart.
  • Use a sharp knife to cut the beets into thin slices. This will help them cook evenly.
  • Layer the beets and goat cheese in a baking dish, pressing down gently to compact them.
  • Bake the terrine in a preheated oven until it is golden brown and bubbly. This will take about 45 minutes.
  • Let the terrine cool completely before serving. You can chill it in the refrigerator for several hours or overnight to allow the flavors to meld.
  • Serve the terrine with your favorite accompaniments, such as crackers, bread, or salad.

Conclusion:

Roasted Red Beet and Goat Cheese Terrine is a delicious and elegant dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste. Whether you serve it as an appetizer, main course, or side dish, this terrine is sure to impress your guests.

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