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Vegan beet and cheese terrine with layered thin slices of beetroot with vegan cream cheese inbetween.

Beet & Cheese Terrine

Prep: 1 hr
Cook: 50 min
Total: ~12 hr
Servings: 8

This beetroot and cheese terrine appetizer looks beautiful and tastes amazing. While it looks impressive, it's very easy to put together!

Author Louisa Nicholson
by Louisa Nicholson
Recipe Ingredients

Ingredients & Directions

Recipe Ingredients


Yield: 1 Loaf (8 Servings)
Needed Kitchenware: Mandoline, cooking pot, mixing bowl, 2 loaf pans, plastic wrap
  • 7 medium red beets
  • 1 medium golden beets
  • 400g vegan cream cheese (recommended: 2 packages of VioLife)
  • 1 tbsp vegan mayonnaise
  • 1 tbsp unsweetened oat or almond milk
  • ½ tbsp garlic powder
  • 1 tsp thyme, minced
  • ½ cup green onion, chopped
  • pinch of salt and pepper
  • olive oil
Recipe Directions


  • Wash the beets and then place them in a cooking pot. Fill the pot with enough water to cover the beets. Place on the stove to boil. Once it reaches a boil, turn the heat down to a simmer and let them cook for about 50 minutes.
  • Take the cream cheese packages out of the refridgerator and allow to soften on the counter.
  • After the beets are done, turn the stove off and remove the beets from the pot carefully. Place them on a cutting board and allow them to cool about 30 minutes.
  • Prepare your loaf pan by pouring a little olive oil in the loaf pan and spread it all over the pan. Then line the pan with plastic wrap with plenty of extra hanging off the sides of the pan. Drizze more olive oil on top of the plastic and rub all over the plastic wrap.
  • In a large mixing bowl, mix the cream cheese, mayonnaise, milk, garlic, thyme, onion, salt, and pepper together very well. The mixture should be spreadable. If it's too stiff, add 1 tbsp more of milk, and mix.
  • Prepare the beets by rubbing the skins off with your fingers starting with the yellow beet first. Wash your hands to get the color off of your hands. Starting with the yellow beet, use the mandoline to cut the golden beet into 1.5mm slices. On a separate cutting board, now use the mandoline to cut the red beets into 1.5 mm slices. Wash your hands again to remove the color.
  • Take the red beet slices and lay them overlapping each other on the bottom of your prepared pan. Add a very thin layer of cheese on top. Alternate between layers of beets and layers of the cheese mixture until all the red beets are used. Then use the yellow beets and be sure your last layer is a layer of yellow beets and not the cheese mixture. (It's okay if you have left over cheese, enjoy it as a snack later.)
  • Take the edges of the plastic wrap that is hanging over and firmly place the edges over the top of the terrine. Make sure the top is completely covered, using extra plastic wrap if needed. Take another empty loaf pan, or any flat surface that fits, and place it on top of your terrine. Add weight into the empty loaf pan on top, like a full can of beans. Place this into the refridgerator overnight or at least 8 hours.
  • When ready to serve, remove from the refridgerator, and gently unwrap the top plastic wrap. Take the serving plate and lay it face down on the terrine. Flip the terrine and plate over and place on the counter. Gently lift the loaf pan until the terrine separates from the pan and gently remove the rest of the plastic wrap.
  • Serve by using a very sharp knife to cut in ½ inch slices. Garnish with a fresh herb on top.

We recommend choosing a cream cheese that uses coconut oil. Since coconut oil hardens in cold temperatures, it will help the terrine hold its shape when it's cooled.

Recipe nutrition

Nutritional Information

Yield: 1 Terrine Loaf
Servings: 8
Information per serving:
Energy: 160.5 kcal
Carbohydrate: 10.9 g
Protein: 1.3 g
Fiber: 1.5 g
Sugar: 5.4 g
Fat: 13 g
Monounsaturated Fat: 0 g
Polyunsatured Fat: 0.1 g
Omega-3: 0.1 g
Omega-6: 0 g
Saturated Fat: 10.1 g
Trans Fat: 0 g
Cholesterol: 0 mg
Choline: 4.9 mg 1% DV
Folate: 54.1 µg 13% DV
A: 244.4 IU 10% DV
B1: 0 mg 2% DV
B2: 0 mg 2% DV
B3: 0.2 mg 1% DV
B5: 0.1 mg 2% DV
B6: 0.1 mg 4% DV
B12: 1.2 mg 48% DV
C: 3.2 mg 4% DV
D: 0.8 IU 0% DV
E: 0 mg 0% DV
K: 8.5 µg 9% DV
Calcium: 16.5 mg 1% DV
Copper: 0.1 mg 6% DV
Iron: 0.6 mg 3% DV
Magnesium: 16.9 mg 5% DV
Manganese: 0.2 mg 13% DV
Phosphorus: 30.3 mg 4% DV
Potassium: 217 mg 4% DV
Selenium: 0.7 µg 1% DV
Sodium: 317.7 mg 21% DV
Zinc: 0.3 mg 3% DV

Please note nutritional information varies dependent on agricultural conditions, consistency in manufacturing processes, and honesty in reporting. We cannot accurately report on the amount of harmful chemicals or beneficial plant constituents that might be present in these ingredients. We cannot report on the content of material added during the cooking process. We cannot guarantee if the vitamins present are natural or synthetic. We make no guarantees to the accuracy of this information and continue to suggest purchasing organic, high-quality, fresh ingredients from local, trusted sources. Percent Daily Values are based on a 2,000 calorie diet and values come regulated from the FDA. Your daily values may be higher or lower depending on your needs.

Tips, Suggestions, Photos, & More Information

Vegan beet and cheese appetizer

This vegan version of a beet and cheese terrine will definitely impress your guests! This is really a sandwich loaf of color! Seriously though, the savory cheese mixture compliment the subtle sweetness of the beets. Each bite is a mix of firm and soft textures and is so very delicious.

Want to take this to the next level? Gets beets in every shade and fade the layers!

Seriously though, this appetizer or side dish is really easy to make and is very satisfying. Enjoy!

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