Beet and Goat Cheese Terrine

 
 This is a recipe that calls for an occasion.  Elegant dinner party, Easter, Sunday dinner, you plan it and this recipe delivers.

I just love how the different colours converge one upon the other.  It might look time-consuming to create, but it actually came together rather easily.

Now you must be a fan of both beets and goat cheese to enjoy this delicacy.  And I know that not everyone enjoys either.  So make sure that the lucky recipients of this gorgeousness are worthy.

I made it for Good Friday, along with grilled salmon.  You could easily serve this as a first course or as a side.

Recipe from:  http://theculinarychase.com/2013/05/beet-and-goat-cheese-terrine/

 

 

 




Just look at those beautiful layers!
and the rainbow hues of colour.
GORGEOUS!!


Ingredients:

12 or more beets, assorted colors (if possible)
8 oz. (227g) goat cheese
extra-virgin olive oi
sea salt and freshly ground black pepper
basil leaves

Seriously, how simple is the list of ingredients!

Bring a pot of water to a boil. Add beets and reduce heat to a simmer and cook until soft and easy to slice with a knife (about 40 min. depending on how big the beets are). Remove from pot and rinse under cold water. Once cooled enough to handle, remove the skin and allow to cool completely. In the meantime, line a bread tin with plastic wrap allowing the wrap to hang over the sides. Once beets are cooled, thinly slice.

To assemble: start with a layer of yellow or orange beets, season with salt and pepper and a very light drizzle of olive oil. Next, add goat cheese chunks. Don’t try to spread the cheese – you’ll end up with a mess. Repeat another layer until the yellow or orange beet slices have been used. Do the same procedure using the red beet slices and end with red beet slices. Fold over the plastic wrap and add a brick or other heavy weight. Place in refrigerator for at least 2 hours or overnight. When ready to serve, use the plastic to remove beets from the tin and place on a cutting board. Use a sharp knife to slice. Decorate with sea salt flakes, basil leaves and a splash of extra-virgin olive oil.

 

 

Notes:  I roast the beets rather than boiling them.  Roasting beets adds a sweetness and depth of flavour.  Simply place scrubbed clean beets, cutting beet stem to about 1/4", in a layer of heavy foil.  Drizzle with olive oil and sprinkle with sea salt.  Roast in a 350 degrees oven for approx. one hour, depending on the size of the beets.  If the beets are larger in size, it could 1 1/2 hours.  You want them tender.