Red Cabbage Terrine with Beetroot and Goat Cheese
Ingredients
- —200 g red cabbage, thinly sliced
- —150 g cooked beetroot, finely chopped or grated
- —100 g soft goat cheese
- —1 teaspoon lemon zest
- —1 teaspoon lemon juice
- —1 teaspoon olive oil
- —1 tablespoon fresh thyme or parsley, finely chopped
- —Pepper and sea salt to taste
Instructions
- Preheat the oven to 180°C (356°F).
- Blanch the red cabbage for 2 minutes and rinse with cold water.
- Mix the goat cheese with lemon zest, lemon juice, and herbs.
- Lightly grease a small terrine mold.
- Line the bottom and sides with red cabbage.
- Add a layer of beetroot and press lightly.
- Add a layer of goat cheese and smooth it out.
- Repeat until all ingredients are used, finishing with a layer of red cabbage.
- Bake for 20–25 minutes.
- Let rest for 10 minutes before slicing into neat slices.
Serving Tip
Serve the terrine in beautiful slices to showcase the stunning purple and pink layers. This terrine is like a gem from France: light, festive, and surprisingly elegant — you'll want to serve it every day.
Storage Tip
Keeps for 1–2 days in the refrigerator; it slices beautifully when cold.