Media personality Josie Eveleigh, featured in our July issue, expresses her appreciation for her friends and family by cooking them a feast of delicious, healthy dishes. This terrine is one of her specialties.

(Serves 8)


6 red beets

6 yellow beets (I found them at Woolies)

300g of goat’s cheese, room temperature

1/4 cup of salted pistachios, shelled and finely crushed in food processor

6 large fresh basil leaves, cut into slivers

Zest from 1/2 lemon

Pinch of maldon salt and ground black pepper

1/4 cup of good quality olive oil and more for drizzling


  1. Boil water in two separate pans.
  2. Add the yellow beets to one pan and the red to the other and cook for 30 minutes.
  3. Remove with a slotted spoon and set aside to cool.
  4. Line a loaf pan with plastic wrap letting it hang over on both sides, enough to grab and lift out finished terrine.
  5. Place the goat’s cheese, lemon zest, olive oil, salt, pepper and pistachio in a bowl and stir to blend.
  6. When beets have cooled, peel and slice thinly.
  7. Line the pan with a layer of yellow beets, slightly overlapping.
  8. Then add a 1/4 cup of goat’s cheese mixture, spreading it over the beets.
  9. Add a sprinkle of basil slivers and a drizzle of olive oil.
  10. Continue layering yellow beets, goat cheese, basil and olive oil four times and then start with red, continuing the layering.
  11. Make sure that you finish with a beet layer and drizzle of olive oil
  12. Take plastic wrap flaps and cover the last layer
  13. Place heavy cans on top of the plastic to compress the terrine.
  14. Place in refrigerator for 2 or more hours.
  15. Remove the terrine, unwrap and use the plastic to lift the terrine out of the pan.
  16. Slice and serve with drizzle of olive oil