Beetroot and goat’s cheese terrine

Method

1. Heat the oven to 160°C fan/gas 4. Wrap the beetroot in foil, then bake for 45 50 minutes until tender when tested with a fork. Set aside to cool, then slice thinly. Transfer to 3 separate bowls if using different coloured beets, or a single bowl if not.
2. Toast the spices in a small dry frying pan for a few minutes until aromatic. Crush in a pestle and mortar (or use a jug and the end of a wooden rolling pin). Add to a small bowl with the salt, some black pepper, half the lemon zest, the lemon juice and the olive oil.
3. Divide the spice marinade among the bowls of beetroot, stir to coat, then set aside to marinate for at least 30 minutes.
4. In a bowl or stand mixer, beat the goat’s cheese and cream cheese together with a pinch of salt and pepper until smooth, then stir in the greek yogurt, the remaining lemon zest and half the chopped dill.
5. Arrange overlapping slices of beetroot on the base of the lined loaf tin, then spoon in a third of the cheese mixture. Arrange another layer of beetroot, sprinkle with parsley, then top with half the remaining cheese mixture. Add another layer of beetroot and parsley, followed by the remaining cheese mixture, finishing with any remaining beetroot. Wrap and cover with the excess cling film/plastic, then chill for 2 hours or until ready to serve.
6. To serve, unwrap the terrine and invert onto a board. Peel away and discard the cling film/plastic. Drizzle with oil, then scatter with the remaining dill, the chives and the nuts. Serve with lemon wedges and crusty bread/salad leaves, if you like.