top of page
Beetroot terrine by

We are happy to share with you a recipe from our Christmas 2022 menu.

The beetroot terrine is a colorful and tasty dish.




  • 750g raw beetroots

  • 450g vegan cream cheese (we used Oatly)
  • 1 lemon (zest and juice will be used)

  • 1 table spoon apple cider vinegar

  • A handful of thyme, leaves picked

  • A handful of oregano, leaves picked and chopped
  • 1 garlic clove, grated

  • 4g agar agar

  • 75g walnuts

  • 2 table spoon brown sugar
  • Olive oil (for greasing the tin)

  • Salt and pepper


In case of walnut allergy, replace with almonds or with seeds of your choice.

Step 1
Boil the beetroots until very soft. Then drain and leave to cool. When cool enough to hold, peel the beetroots and cut in rough pieces.

Step 2
In a food processor, put together the cream cheese, the apple cider vinegar, the zest and juice of the lemon, the thyme leaves and the oregano leaves. Mix until obtaining a smooth preparation.

Add the grated garlic and the beetroots in the food processor.

Blend until there are no more small beetroot pieces in the mixture. Season to taste with salt and pepper.

Step 3
Grease the tin lightly with olive oil and line it with some cling film. This will help remove the terrine from the tin at the end. Then grease the cling film too with olive oil.


Step 4
Place the mixture in a sauce pan. Add the agar agar.

Bring to a light boil and cook for one minute while whisking gently, so it doesn't stick to the pan.
When done, pour the mixture in the prepared tin. Refrigerate for 12 hours.

Step 5
Caramelize the walnuts with the sugar in a frying pan.

Step 6
Place the terrine on the serving tray of your choice and decorate with the caramelized walnuts.

We suggest serving the terrine with grilled bread and roquette salad.

bottom of page