Vegetable Terrine

Vegetable Terrine

A wonderful proposition for any occasion. A burst of colors and flavors from vegetables. Simple to prepare, but it’s best to make it a day ahead to allow all the flavors to meld together.


  • Water – 2 tablespoons
  • Greek yogurt – 3 tablespoons
  • Capers – 3 tablespoons
  • Parsley – 20 g
  • Olive oil – 3 tablespoons
  • Preserved peppers – 290 g
  • Black pepper – a pinch
  • Feta cheese – 200 g
  • Cream cheese – 450 g
  • Grated lemon zest – 2 tablespoons
  • Lemon juice – 25 ml
  • Salt – a pinch
  • Fresh dill – 25 g
  • Cooked beets – 360 g
  • Gelatin – 2 teaspoons


  • Colorful peppercorns – 0.5 teaspoon


Step 1: Soak the Gelatin Soak the gelatin in warm water in a bowl and stir. Set aside to swell.

Step 2: Prepare the Cream Combine feta cheese, cream cheese, yogurt, olive oil, grated lemon zest, and lemon juice in a bowl and blend using a blender. Season with black pepper and salt. Mix well. Add the soaked gelatin and mix again.

Step 3: Prepare the Vegetables Drain excess liquid from the preserved peppers on a paper towel. Slice the cooked beets thinly and drain on a paper towel as well.

Finely chop dill, parsley, and capers. Combine in a bowl.

Step 4: Assemble the Terrine Line a loaf pan with plastic wrap. Arrange half of the sliced beets on the bottom of the pan, slightly overlapping.

Spread ⅓ of the cream mixture over the beet layer, then add the preserved peppers, followed by another layer of cream. Spread the caper and herb mixture over the cream, then add the final layer of cream. Optionally, add some colorful peppercorns. Arrange the remaining sliced beets on top of the terrine.

Step 5: Chill the Terrine Cover the terrine with plastic wrap and weigh it down from the top (e.g., with cans, a full bottle of juice, etc.)

Refrigerate for a minimum of 3 hours, preferably overnight.

Step 6: Serve the Terrine Just before serving, place the terrine in the freezer for about 30 minutes to make it very chilled and firm – this will make slicing easier. Transfer the chilled terrine onto a serving plate or board, remove the plastic wrap, and slice.

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