Exclusive HEMSLEY + HEMSLEY recipe

Looking for something super-simple but with a bit of “wow” factor this Christmas? You’re in luck!

The lovely HEMSLEY + HEMSLEY sisters have shared their exclusive Beetroot and Goats Cheese Terrine recipe with us, and it’s easy enough to make while juggling kids, pets, presents wrapping, parties and the impending influx of relatives.

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Beetroot, Goats Cheese and Garlic Herb Terrine 

A signature dish from our book The Art of Eating Well, this simple terrine never fails to impress! The inspiration came from Melissa’s love for a certain garlic and herb cheese spread as a child which we’ve reinterpreted here using creamy organic goats cheese (a classic partner with beetroot) and of course plenty of garlic and herbs!

The beauty of this dish is its simplicity. Every single one turns out a little differently. We’ve seen graphic stripes and pretty splodges of colour where the pink of the classic beetroot seeps through the snow white of the cream cheese, dotted with the green of snipped chives, oregano and parsley.

Opt for as many differently coloured beetroots as you can find. Try mixing golden, purple and candy coloured chioggia varieties for a simply stunning result.


4 purple beetroot, about 300g
4 golden or any other colour beetroot, about 300g (the more colours the better)
2 tablespoon freshly snipped chives
2 tablespoon freshly chopped parsley
1 tablespoon dried oregano
2 garlic cloves, finely grated
400g goats cheese
sea salt and black pepper

Serves 7-8

  1. Line a 10 x 20 cm loaf tin with parchment paper, leaving enough paper hanging over that you can easily cover the terrine when the tin is full.
  2. Scrub the beetroot, then place in a pan, cover with water, pop on the lid and cook for about 30-40 minutes until tender. Set aside to cool, then peel
  3. Meanwhile, mix all the herbs and garlic with the goats cheese in a bowl and season to taste.
  4. Slice the cooked beetroot into various thicknesses- some 3 mm, some 5 mm.
  5. Put a layer of golden or candy-coloured beetroots along the bottom of the tin, followed by a thin layer of the garlic and herb goats’ cheese mix. Do this for 6 layers of each, so you have 12 layers in total, and then start on the purple beetroot and cheese layers until you reach the top. If you have more colours, vary them as you go along.
  6. Pull the parchment paper over so all the terrine is covered. Place a weight on top of the tin and leave in the fridge overnight or for 8 hours to set.
  7. Cover the set terrine with a plate and turn upside down to remove the terrine. Slice and serve or refrigerate the terrine until needed.


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