Roast beetroot and haloumi cheese terrine

Instructions

1. Preheat oven to 210°C (180°C fan-forced). Remove the leaves from the roots. Wash well and wrap each root in aluminum foil. Arrange in a tray and roast in the oven for 1 ½ hout. Set aside to cool. Remove foil. In the last 5 minutes of cooking, add the walnuts to the tray. Remove the tray from the oven and allow everything to cool.
2. Peel the beetroot. Slice into 2mm rounds.
3. Mix grated Haloumi cheese with ricotta, olive oil and chives. Season with ground black pepper. Mash with a fork until everything is combined.
4. Line a 10cm x 18cm loaf pan with plastic foil, 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 foil over the pan; refrigerate overnight.
5. Turn terrine out of pan. Top with fresh parsley and walnuts. Slice carefully and serve.

• Servings : 6
• Ready in : 100 Minutes
• Course : Appetizers
• Recipe Type : Appetizers, beef, Christmas Recipes, recipes for winter, Vegetables and site dishes
• Ingredient : Beetroot, Chives, Ground black pepper, Halloumi cheese, Olive oil, Parsley, Ricotta cheese, Walnuts