ROAST BEETROOT AND G OAT’S CHEESE TERRINE

SERVES 8 AS AN ENTRÉE PREP AND COOK TIME 1 HOUR 30 MINUTES (+ REFRIGERATION TIME)

5 medium (750g) beetroots

1 small bulb garlic

2 teaspoons extra virgin olive oil

1 cup (100g) walnuts

550g jar marinated goat’s cheese

1 bunch chives, chopped finely chervil, baby salad leaves and lemoninfused olive oil, to serve

1 Preheat oven to 180°C (160°C fanforced). Remove the leaves and trim the roots from the beetroot. Trim the top off the garlic bulb. Place beetroot and garlic on an oven tray; sprinkle with oil. Roast for 30 minutes, then remove the garlic; it should be soft. Roast the beetroot for a further 30 minutes, or until a skewer goes easily through them. In the last 10 minutes of cooking, add the walnuts to the tray. Remove the tray from the oven and allow everything to cool.

2 Peel the beetroot – the skin should come off quite easily. Slice into 2mm rounds. Squeeze the flesh from the garlic cloves and add to a bowl with the cheese, marinating oil and chives. Mash with a fork until everything is combined.

3 Line a 10cm x 18cm loaf pan with baking paper, leaving a generous overhang. Place a layer of beetroot slices over base. Spread 1/3 of the cheese mixture over the top. Repeat twice more and finish with a final layer of beetroot. Fold the baking paper over the pan; refrigerate overnight.

4 Turn terrine out of pan. Top with chervil and walnuts; serve with salad leaves and lemon oil. Slice carefully. Not suitable to freeze or microwave.