Beet and Feta Terrine


This recipe requires a little planning, the terrine needs to chill for 4 hours minimum. Well worth the effort. It is simple fresh and definitely unique. The flavors exude summer to me. A terrine is typically pate or some other kind of stuffed meat not my favorite thing in the world, but this kind seems much more appealing and healthy. I was not always a beet fan. Beets are super healthy and help lower cholesterol.


8 small purple beets- boiled with vinegar 3 tbs

6 small golden beets- boiled with vinegar 2 tbs

14 oz bulgarian feta in brine drained & whipped

2 tbs freshly chopped oregano

4 tbs finely diced purple onion

freshly cracked pepper

1 tbs lemon juice

2 tbs very good olive oil

Boil the beets with the vinegar until they are tender about 40 minutes. Test with a sharp knife, if the knife slides in easily the beets are done. Drain and let cool. The skins should be easy to remove with your fingers, you can also use a paring knife.

Whip the feta with the olive oil, lemon juice and fresh pepper using a food processor. Then fold in the oregano and purple onions. Cut 1/3 of the beets in each color in half then sliced about 1/4 inch thick. Slice the rest

of the beet in 1/4 inch rounds.

In a medium loaf tin layer the beets, doing the outsides first using the beets sliced in half, cut side towards the edge of the tin. Then fill the center with the rounds over lapping each beet a little. Using a plastic spatula gently spread an even layer of the whipped feta.This is a little tricky because the beets want to move with the spatula. Be gentle and pull the cheese down from edge to edge the long ways. Repeat until you areout of cheese about 4 layers, 6 layers of beets. Chill in the fridge for at least 4 hours. Serve on top of arugula lightly dressed with olive oil lemon salt and pepper. Serves