Beet Terrine with Goat Cheese

• Produce

  • 1 Basil, leaves
  • 4 Beets, medium red
  • 4 Golden beets, medium

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper
  • 1 Sea salt, flaky

• Ingredients

  • 1 Sea salt and freshly ground black pepper;

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 1 Olive oil, Extra Virgin

• Dairy

  • 8 oz Goat cheese
  • 2 tbsp Heavy cream or milk
  • 2 tbsp Sour cream

• Other

  • 9 ×4 inches and 2½ inches deep collapsible mold or loaf tin

Found on artdefete.com

Ingredients

• 4-5 medium red beets
• 4 medium golden beets
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 8 oz. goat cheese, softened at room temperature
• 2 tablespoons sour cream
• 2 tablespoons heavy cream or milk
• 1 tablespoon lemon juice
• Sea salt and freshly ground black pepper
• Flaky sea salt
• Basil leaves
• Extra-virgin olive oil
• 9×4 inches and 2½ inches deep collapsible mold or loaf tin

Directions

• Bake the beets: Preheat the oven to 425°F. Wrap 4 small golden beets loosely in foil and separately, the red beets. Drizzle the beets with olive oil, season generously with kosher salt and freshly ground black pepper, close the foil packets completely. Place on a large rimmed baking sheet. Roast golden beets for 40-50 minutes and red beets for 60 minutes. Check the beets for doneness by inserting a paring knife into the flesh; it should slide in easily. Let the beets cool and then using paper towels rub off the skin. The skin should peel away easily; if it doesn’t, the beets likely need to cook for a little longer. Kitchen tip: Beets can be stored whole or sliced for up to a week in refrigerator. Slice the beets: Set your mandoline slicer on level 2 thickness or alternatively, you can use a long sharp knife and slice the beets into 1/8 of an inch round slices. Kitchen tip: Slice golden beets first and place them on a separate platter, this way they won’t get colored from the red beets. Then slice the red beets. Make the filling: In a medium size bowl, combine goat cheese, sour cream and heavy cream or milk. Season with salt and pepper to taste. Squeeze the lemon juice. Thoroughly mix to combine, the texture should feel soft and malleable. If it still feels stiff, add more cream or milk and work it through. Taste and adjust the seasoning if needed. Spray with oil and line the 9×4 inches and 2½ inches deep collapsible mold or a loaf tin with the cling film. Kitchen tip:  Although the basic loaf tin will work in this recipe, the collapsible terrine mold is a great investment. It has the locking pins on two opposite angles for a quick and easy release. Layer the terrine: Cut red beet slices into squares and layer them neatly and tight to each other on the bottom of the terrine mold, then add a second layer of red beet squares. Spread 3 tablespoons of the goat cheese mixture and spread it over the surface in a thin layer. Proceed with the rest of the red beets by double layering the slices, followed by the goat cheese mixture. Finish the terrine with two double layers of golden beets and goat cheese mixture.  There should be 4 double layers of red beets and 2 double layers of golden beets. Wrap the terrine tightly with the cling film, place it in the fridge for at least 8 hours. Once ready to be served, unmold the terrine onto the cutting board. Using a very sharp thin long knife cut the terrine into slightly more than ½ inch slices. Serve terrine slices with basil leaves and flaky sea salt, drizzled with olive oil on top.