Beetroot and goats' cheese terrine


This brightly coloured dish makes an excellent starter that is appealing to vegetarians and meat eaters alike.


  • 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