Grease a bread loaf tin (approx 20cm x 9cm) with olive oil, then line with cling film with some overhang.

Boil beetroot in water and simmer for 40-50 minutes, then allow to cool.

Combine the goat’s cheese and cream cheese in a bowl and mix in the oregano, thyme, chives, salt and pepper.

Remove the skin of the beetroot and cut into slices using a mandoline or knife. Place slightly overlapping beetroot slices to the terrine mold. Now add a layer of the cheese mix and repeat until everything is used up, making sure to finish with a layer of beetroot.

Cover with the excess clingfilm and lay a weighted baking tray on top overnight in the fridge.

Turn terrine upside down and onto a serving board and cut into slices.

Serve with toasted sourdough or crackers.