Beetroot & Cream Cheese Terrine

The colours in this delicious vegetarian terrine just scream Christmas! Simply place the dish in the middle of the table and watch it disappear in minutes.

Serves: 6-8 as an entrée

2 large or 4 medium red beetroot

2 × 225g tubs Bega Original Cream Cheese Spreadable Small handful chopped fresh chives

Small handful chopped fresh flat-leaf parsley

1 clove garlic, crushed

Murray River Salt Flakes

& freshly ground black pepper, to taste

2 tbsp chopped roasted hazelnuts

Mazzetti Aged Balsamic Vinegar Gold Label, to drizzle Extra-virgin olive oil, to serve

Micro greens, to serve

1. Preheat oven to 180°C (160°C fan-forced).

2. Wash the beetroot and wrap in foil. Place on a baking tray. Roast for 1-1½ hours (depending on size) or until tender when pierced with a skewer. Cool for 15 mins. Wearing gloves, peel and discard the skin from beetroot. Cut beetroot into 7mm-thick slices. You’ll need the 6 largest slices from each beetroot. (Use the scraps to blend with any remaining cream cheese to make a delicious dip.) Pat the slices dry with a paper towel.

3. Combine Bega Original Cream Cheese Spreadable with the herbs and garlic in a small bowl and season to taste.

4. Place 5 beetroot slices on a work surface and spread each with a spoonful of the cream cheese mixture. Stack the beetroot on top of each other, finishing with a slice of plain beetroot, pressing down so the cheese spreads to the edge. Repeat with the remaining beetroot and cheese mixture. Slice each stack into 4 wedges, wiping the knife between slices. Transfer to a platter, scatter with hazelnuts, drizzle with Mazzetti Aged Balsamic Vinegar Gold Label and olive oil. Top with salt flakes and micro greens. Serve immediately.