• This recipe is an adaptation of an equally delightful terrine created by award-winning cookbook authors and caterers, Jasmine and Melissa Hemsley.

    Recipe, styling and photograph by Katelyn Allegra

    Assisted by Cassandra Upton

    Beetroot and cream-cheese terrine with sunflower-soya praline and herb oil

    Serves: 8 - 0
    Total Time: 45 mins + 8 hrs/overnight, to set



    • 300g purple beetroots (about 4), scrubbed well
    • 300g golden beetroots (about 4), scrubbed well
    • 500g full-fat cream cheese, softened
    • salt and freshly ground black pepper, to taste
    • finely grated zest of 1 lemon
    • 2 garlic cloves, peeled and finely crushed

    • 100g white sugar
    • 1 tbsp water
    • 1 tbsp soya sauce
    • 60g sunflower seeds
    • HERB OIL

    • 125ml (½ cup) extra-virgin olive oil
    • 5g fresh mint
    • 5g fresh parsley
    • 5g fresh coriander
    • salt and freshly ground black pepper, to taste
    • microherbs, to garnish (optional)
    • edible flowers, to garnish (optional)



    For the terrine, line a 20 x 10cm loaf tin with baking paper, leaving enough paper extending past the edge of the tin so you can cover the terrine later. Set aside.


    Place the beetroots in a pot of simmering water. Simmer, covered, over medium heat until tender, about 30 – 40 minutes. Remove from heat and set aside to cool. Do not drain the water. Once the beetroots are cool enough to touch, rub the skins off them while they are in the water (this will help the skins to come off easier).


    Combine the softened cream cheese, seasoning, lemon zest and crushed garlic in a medium bowl. Mix until well combined. Set aside until needed.


    Cut the beetroots into slices varying in thickness from 0,3cm to 0,5cm.


    Arrange a few golden beetroot slices on the base of the prepared loaf tin, then spread a thin layer of the cream-cheese mixture on top. Repeat these steps 3 more times, using only the golden beetroot slices. You should finish with a layer of cream cheese mixture. Repeat these steps with the purple beetroot slices.


    Cover the surface of the terrine with the extending pieces of baking paper. Place a weight on top of the paper to keep it in place. Refrigerate until the terrine has set, about 8 hours or overnight.


    For the praline, line a large baking sheet with baking paper. Set aside.


    Place the sugar, water and soya sauce in a small saucepan over medium-high heat, stirring continuously until the sugar has dissolved. Brush the sides of the saucepan with a pastry brush dipped in hot water to keep the sugar from crystallising. Stop stirring and leave the mixture to caramelise, about 10 – 15 minutes. Stir in the sunflower seeds. Spread the mixture over the prepared baking sheet. Set aside until completely cooled and hardened. Once cooled, break the slab into pieces.


    For the herb oil, place all of the ingredients in a blender and blitz until smooth. Set aside.


    To serve, remove the weight from the loaf tin and unfold the baking paper covering the terrine. Place a large serving plate/platter on top of the tin, then quickly flip both the plate/platter and the tin over so that the tin sits on top of the plate/platter. Carefully remove the tin to reveal the terrine, and then discard the baking paper. Sprinkle the terrine with pieces of praline. Garnish with the microherbs and edible flowers, if desired. Serve with the herb oil alongside, for drizzling.

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com