Our Chefs' Recipes

Yellow beet terrine with goat cheese

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INGREDIENTS (serves 4)

  • 1 kg yellow beets
  • 400 g goat cheese
  • 300 g cream cheese
  • 100 ml 15% cooking cream
  • 1 tsp garlic powder
  • Salt and pepper to taste



  • Boil the beets in a pot of salted water, then let cool completely.


  • Peel the beets and thinly slice with a knife or mandoline slicer.


  • Blend the goat cheese, cream cheese and spices in a food processor until smooth.


  • Heat the cooking cream in a saucepan. Add to the food processor and blend.


  • In a 9 x 13 in. baking dish, place a layer of beets and then a layer of the cheese mixture. Alternate until you have four layers of beets and three of cheese.


  • Place in the refrigerator for a few hours.


  • Cut the terrine into portions and serve as an entrée or a side dish.




Matthew Cabral - Chef - Boréa - Blainville - Résidences pour personnes âgées

Matthew Cabral,

Chef at Boréa


Find out more about fine cuisine at Le Groupe Maurice.

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