1 tbsp extra virgin olive oil
300g soft goats cheese
250g cream cheese
1 tbsp fresh thyme leaves, chopped
2 tbsp chives, chopped
1 tbsp fresh oregano, chopped
Salt and pepper
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.