recipe -

Roasted Beetroot & Horseradish Relish Terrine

roasted beetroot & horseradish relish terrine
A sensational starter
Fantastic explosion of flavours 
Beautiful to behold
Incredibly easy to prepare in advance

  • 75g   Radnor Preserves Roasted Beetroot  & Horseradish Relish
  • 150g Sunkissed Tomatoes 
  • 150g Feta Cheese

To serve:
Rocket Leaves, Fig Balsamic Vinegar

Serves 4


  1. Line four ramekins with clingfilm; make sure there is enough clingfilm to hang over the sides.
  2. Place a layer of sunkissed tomatoes, skin side down, at the bottom of each ramekin.
  3. Cover the tomatoes with a similar amount of feta cheese.
  4. Next, spread a layer of Roasted Beetroot & Horseradish Relish
  5. Add another layer of feta cheese
  6. Finish with a layer of sunkissed tomatoes.
  7. Cover with the remaining clingfilm and place a weight on the top (eg an empty ramekin dish) to press down the layers.
  8. Leave in the fridge until required.

To serve, unwrap the top layer of clingfilm, place a plate on top of the ramekin and invert.  Remove the ramekin and remaining clingfilm, circle the terrine with rocket leaves and drizzle with fig balsamic vinegar.

To buy Roasted Beetroot & Horseradish Relish, click here