Velvet Magenta Beet & Herb-Swirled Goat Cheese Terrine
with Pistachio Crust (Mediterranean Style)
🧺 Ingredients (Serves 6–8)
Beet Layer
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2 medium beets, roasted and peeled
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1 tbsp olive oil
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1 tsp red wine vinegar
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½ tsp honey
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Salt & freshly cracked black pepper
Goat Cheese Filling
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300 g (10 oz) soft goat cheese, room temperature
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½ cup Greek yogurt or labneh
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1 tbsp lemon juice
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1 tsp lemon zest
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1 small clove garlic, grated
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Salt & white pepper to taste
Herb Swirl
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2 tbsp fresh dill, finely chopped
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2 tbsp fresh parsley, finely chopped
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1 tbsp fresh chives or mint, chopped
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1 tbsp extra-virgin olive oil
Pistachio Crust
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¾ cup unsalted pistachios, finely chopped
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1 tbsp olive oil
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Zest of ½ lemon
🔥 Instructions
1. Roast & Purée the Beets
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Roast beets at 200°C / 400°F wrapped in foil for 45–60 minutes until tender.
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Blend with olive oil, vinegar, honey, salt, and pepper until velvety smooth. Cool completely.
2. Make the Goat Cheese Base
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In a bowl, whip goat cheese, yogurt (or labneh), lemon juice, zest, garlic, salt, and white pepper until silky.
3. Prepare the Herb Swirl
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Mix chopped herbs with olive oil and a pinch of salt.
4. Assemble the Terrine
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Line a small loaf pan or terrine mold with parchment or plastic wrap.
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Press pistachios mixed with olive oil and lemon zest firmly into the base.
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Spread half the goat cheese mixture over the crust.
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Spoon beet purée in dollops; swirl gently with a knife.
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Drizzle herb oil lightly.
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Repeat layers, finishing with beet swirls on top.
5. Chill
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Cover and refrigerate 4–6 hours (overnight is best) until firm.
6. Unmold & Serve
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Turn out onto a platter. Garnish with crushed pistachios, microgreens, and olive oil.
🫒 Mediterranean Serving Ideas
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Serve with grilled pita, lavash, or seeded crackers
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Pair with fig jam, honey, or olive tapenade
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Add to a mezze board with olives, roasted peppers, and grapes
💡 Chef Tips
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For sharper flavor: add crumbled feta to the goat cheese base
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For vegan version: use cashew cheese + coconut yogurt
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For dramatic slices: dip knife in hot water between cuts
