Light Meals

Beetroot Terrine

This looks special and tastes pretty special too, but it's actually pretty simple to make. I use shop brought vegan cream cheese, Nush foods do a great almond version, but you can always make your own. It makes such a beautiful starter for a dinner party or special occasion such as Christmas. Although because beetroot is pretty readily available all year, I often make this for a light lunch in the summer too, with a citrus orange salad. If you can get hold of golden beetroot it does look pretty but really doesn't affect the taste at all if not.



1.2kg mixed beetroot or just red is fine

450g vegan cream cheese I like @nushfoods almond cream cheese

Bunch of fresh dill chopped quite finely

2 tsp caraway seeds

Salt and pepper

1 cup walnuts or hazelnuts

3 tbsp. apple cider vinegar

2 tbsp. olive oil


10 tbs extra virgin olive oil

2 tbsp. lemon juice

2 tsp apple cider vinegar

2 tbsp. whole grain mustard

A good pinch or two of salt and freshly ground pepper

2 tsp chopped dill

To serve

A couple bunches of watercress or other green leaves


  1. Preheat the oven to 180°C
  2. Rinse the beetroot and depending on their size wrap individually in foil or if they are small put 2-3 together and wrap.
  3. Place in the oven and cook until a knife goes through easily, again this will depend on their size, but about 40mins.
  4. Whilst they are cooking, add the caraway seeds to a dry pan and lightly toast till fragrant, set aside.
  5. Place the cream cheese into a bowl and season with salt and pepper, and add most of the dill, reserving a couple of tsps. For the dressing. Set side.
  6. Take a loaf tin and line with cling film, be sure to leave enough hanging to fold over the top once finished.
  7. If you are serving that day, then you can also make the dressing and set aside in the fridge till needed. Mix all the dressing ingredients together and taste for seasoning, it may need more salt pepper or lemon juice.
  8. Once the beetroot are cooked remove from the oven to cool enough for you to handle. Place the walnut on a baking tray and place in the oven for a few minutes until lightly toasted, remove and set aside.
  9. Remove the foil from the beetroot once cooled and push the skins off, they should just slide off if the beetroot are cooked.
  10. Take a mandolin or Sharpe knife and thinly slice the beetroot, if you’re using different coloured beetroot, keep them separate and place them in different bowls, once sliced.
  11. Divide the olive oil and apple cider vinegar between the bowls, sprinkle with the caraway seeds and season with salt and pepper. Give it a still so all the beetroot is coated.
  12. Take your lined loaf tin and first add a layer of beetroot, followed by a thin layer cream cheese mix and continue until both are used up. If using different colours of beetroot, alternate the layers.
  13. You may have a few odd bits of beetroot left over, just eat them or save for a salad.
  14. Once the layering is complete, wrap the foil over the top and place a couple of items across the top to weigh it down a little I used a couple of blocks of tofu but a couple of jars would work, nothing too heavy. Place in the fridge for at least an hour to set, but for as long as you have. I left mine for about 4 hours. Overnight would be great.
  15. When ready to serve, peel off the cling film from the top and place a plate on top, then flip it over. Lift off the tin and peel up the cling film.
  16. You can take it to the table like that and serve in front of your guests or slice and plate up.
  17. Depending on how thin you slice I think 8-10 is a good amount, but you could stretch to 12. Add some watercress or other green leaves to the side of the plate.
  18. Take your toasted walnuts and rough chop, add a couple of small handfuls to the dressing and give it a quick stir to combine. Drizzle around your plated terrine, and add extra walnuts if desired.

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