When @progressivechef announced this week's ingredient, I panicked slightly. The only dish I had ever made with beetroot before, is beetroot and goat's cheese salad

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I instantly took to Pinterest and my favourite cookery websites, but all I found was salads, smoothies and chips. Not what I had in mind. I wanted to make something special, something different. I kept thinking of the earthy combination of goat's cheese and beetroot from my salad. I eventually found a recipe for a beetroot and goat's cheese terrine, that looked easy enough, and ticked all the boxes. Pretty, different and containing both goat's cheese and beetroot

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INGREDIENTS

• 1 kg beetroot
• 300g goats cheese
• 100g cream cheese, or toher full fat soft cheese
• small bunch sage
• small bunch thyme
• small bunch oreganum
• 50g candied cashew nuts

METHOD

Oil a loaf tin with a little olive oil, and lay down a layer of cling film

Bring a pot to boil, and throw in your beautifully ruby red beetroots. Once the water has been brought to a boil, simmer for another forty minutes.

While your beets are boiling, mix together the oreganum, cheeses and thyme.

Once the beets are boiled, use your hands (WEARING GLOVES - THIS SHIZZ IS MESSY!!) to push the skin off. Then, using a mandolin, thinly slice the beets. Please wear gloves. I didn't have any, so used plastic sandwich bags (LOL!) and still ended up like this:

Neatly place a layer of beetroot on your clingfilm lined loaf tin. Once you have laid your first layer, spread a thin layer of the cheese and herb mixture. Carry on like this until you have placed your last layer of beetroot. Lay down another layer of cling film, and neatly and tightly close your parcel up.

Weigh it down with a few heavy cans, and place in the fridge for at least eight hours, or overnight if you can.

Once ready, heat up a bit of oil, and fry the left over oreganum and the sage. You don't want to do this too quickly, or at too high of a heat. You want the leaves to be crispy and green, not black.

Dress your terrine with the candied nuts and fried leaves. Serve with some crackers and enjoy this sweet, earthy appetizer.

I hope you enjoy these pics. I had fun making this, even though my entire kitchen was pink 😁😁

Stunning!

Check out the other entries under the #steemit-ironchef tag

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