Ingredients

• 2 small fresh purple beetroot (around 115g/4oz each)
• unpeeled
• 2 small fresh yellow or golden beetroot (around 115g/4oz each)
• unpeeled
• 300g/10½oz soft goats’ cheese
• 3 tbsp finely chopped fresh chives
• 3 tbsp finely chopped fresh flat-leaf parsley leaves
• 1 tbsp dried oregano
• green salad and crusty bread
• to serve

Directions

• Boil the purple and golden beetroots in two separate saucepans for 1½–2 hours
• or until tender. Set aside to cool completely
• then remove the skins and slice thinly. Drain on kitchen paper for a few minutes and pat the slices dry with more kitchen paper.
• Line a 450g/1lb loaf tin with cling film
• leaving plenty hanging over the edges. Beat the goats’ cheese lightly together with the chives
• parsley and oregano.
• Layer slices of beetroot with the cheese mixture until all the ingredients are used (finish with a layer of beetroot). Bring the overhanging cling film up to enclose the filling and press down lightly. Place a couple of unopened cans on the top of the terrine to add extra weight and chill for at least 8 hours before serving.
• Turn the terrine out onto a board and remove the cling film. Use a very sharp knife to cut into slices. Serve as a starter with a green salad and slices of crusty bread.