500g raw beetroot
500g soft goat’s cheese
Juice and zest of 1 lemon
2 tbsp chives, chopped
75g pistachios, plus extra for the topping
1. Boil the beetroot for 40 min, then leave to cool. Meanwhile, beat together the goat’s cheese, lemon juice and chives, and season well, then set aside. Blend the pistachios to crumbs in a food processor, add lemon zest, then set aside.
2. Once the beetroot has cooled, peel and slice finely with a mandoline or sharp knife. Oil and line a 1,25ℓ terrine tin with cling wrap. Arrange a layer of beetroot slices on the base of the tin, top with a layer of goat’s cheese mixture, then a sprinkling of nut crumbs. Repeat, finishing with a final layer of beetroot.
3. Leave to chill for at least 8 hr or up to 2 days. Turn the terrine out onto a plate and top it with a few whole and crumbed pistachios.