Beetroot & Cream Cheese Terrine

The colours in this delicious vegetarian terrine just scream Christmas! Simply place the Beetroot & Cream Cheese Terrine in the middle of the table and watch it disappear in minutes.

Serves: 6-8

Ingredients:

• 2 large or 4 medium red beetroot
• 2 x 225g tubs Bega Original Cream Cheese Spreadable
• Small handful of chopped fresh chives
• Small handful of chopped fresh flat-leaf parsley
• 1 clove garlic, crushed
• Murray River Salt Flakes & freshly ground black pepper, to taste
• 2 tbsp chopped roasted hazelnuts
• Mazzetti Aged Balsamic Vinegar Gold Label, to drizzle
• Extra-virgin olive oil, to serve
• Microgreens, to serve

Method:

1. Preheat oven to 180°C (160°C fan-forced).
2. Wash the beetroot and wrap it in foil. Place on a baking tray. Roast for 1- 1 1/2 hours (depending on size) or until tender when pierced with a skewer. Cool for 15 mins. Wearing gloves, peel and discard the skin from the beetroot. Cut the beetroot into 7mm-thick slices. You’ll need the 6 largest slices from each beetroot. (Use the scraps to blend with any remaining cream cheese to make a delicious dip.) Pat the slices dry with a paper towel.
3. Combine Bega Original Cream Cheese Spreadable with the herbs and garlic in a small bowl and season to taste.|
4. Place 5 beetroot slices on a work surface and spread each with a spoonful of the cream cheese mixture. Stack the beetroot on top of each other, finishing with a slice of plain beetroot, pressing down so the cheese spreads to the edge. Repeat with the remaining beetroot and cheese mixture. Slice each stack into 4 wedges, wiping the knife between slices. Transfer to a platter, scatter with hazelnuts, drizzle with Mazzetti Aged Balsamic Vinegar Gold Label and olive oil. Top with salt flakes and micro greens. Serve immediately.

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Beetroot & Cream Cheese Terrine Recipe Featured in EatWell Christmas: Edible Gifts