These ridiculously good-looking sisters have made a ridiculously good-looking cookbook we’re ready to display with our collection of art books. With a school bus yellow-colored hardcover the size of an old school textbook, The Art of Eating Well is perfect for styling up any fall coffee table. A cookbook for the coffee table? Why not! It’s gorgeous, interesting, and may just get you up from your OITNB marathon long enough for a healthy home-cooked dinner.

The Hemsley sisters are already known for ultra-accessible and stylish home-cooking through their namesake online platform, and, now, with dozens of their recipes in one place along with a sprinkling of healthy eating tips and pantry-stocking ideas, their book makes the perfect resource for everyone from take-out addicts who need a healthy kickstart to homecooks with an overflow of produce to utilize. We can’t imagine a Chalkboarder on the interweb who won’t swoon over this beet and goat cheese terrrine recipe – either for a shockingly fancy girl’s night in or for any of the holiday tables you’ll be cooking for this season.

Win your own copy below, then stay tuned next week for more on these stylish, kitchen-dominating Brits…

When we were younger we loved a certain brand of garlic-and-herb cream cheese, which we’ve recreated here using goats’ cheese. It’s always good to “vary the dairy” and goats’ dairy is one of the easiest to digest. Look for the best-quality goats’ cheese you can find – full-fat for flavor and nourishment. We’ve paired the cheese with layers of colorful beet slices, which are beautiful to behold! Try to get as many colors of beets as you can: golden, purple, and candy-colored Chioggia. We love how every time we make this terrine it looks different. Make this the night before a picnic or dinner party − this dish has the wow factor.

Beet and Goats’ Cheese Terrine


4 purple beets, about 10 ½ oz
4 golden or any other color beets, about 10 ½ oz (the more colors the better)
2 Tbsp freshly snipped chives
2 Tbsp freshly chopped parsley
1 Tbsp dried oregano
2 garlic cloves, finely grated
14 oz goats’ cheese
sea salt and black pepper


Line a 4 x 8 inch loaf tin with parchment paper, leaving enough paper hanging over that you can easily cover the terrine when the tin is full.
Scrub the beet, then place in a pan, cover with water, pop on the lid, and cook for about 30–40 minutes until tender. Set aside to cool, then peel.
Meanwhile, mix all the herbs and garlic with the goats’ cheese in a bowl and season to taste.
Slice the cooked beets into various thicknesses – some 1⁄8 inch, some 1⁄4 inch.
Put a layer of golden or candy-colored beets along the bottom of the tin, followed by a thin layer of the garlic and herb goats’ cheese mix. Do this for 6 layers of each, so you have 12 layers in total, and then start on the purple beets and cheese layers until you reach the top. If you have more colors, vary them as you go along.
Pull the parchment paper over so all the terrine is covered. Place a weight on top of the tin and leave in the fridge overnight or for 8 hours to set.
Cover the set terrine with a plate and turn upside down to remove the terrine. Slice and serve or refrigerate the terrine until needed.

Win The Book!

Want to win your own copy of The Art of Eating Well? Sign up for our Weekly Newsletter and leave a comment below to let us know why you should win. Good luck, readers!

Open to continental US residents only. Please note only domestic addresses can qualify for entry. Giveaway closes Monday, 9/22 at 5pm PST.

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