Roasted Beet and Fresh Goat Cheese Terrine
Stunningly beautiful and jewel like, the earthiness of beets combined with the tart, bright flavor of fresh goat cheese is a flavor marriage made in heaven, and worth all the effort of assembly. Serves 8 as a main salad.
2 golden beets, about baseball size, trimmed on ends
1 Capriole fresh goat cheese, room temp
4 tsp. finely chopped thyme
4 tsp. finely chopped rosemary
1 ½ tablespoons walnut oil
½ c. finely chopped, toasted pistachios
Salt and fresh black pepper
Spicy mixed greens for 8
Preheat oven to 400 degrees. Wrap beets in heavy foil and roast until easily pierced with a knife, or about 2 hours. Rub off skins with paper towel and chill the beets.
Line an 11-by-3 1/2-by-3-inch terrine or loaf pan with plastic wrap. Using a thin, sharp knife, slice beets as thin as possible. Layer bottom with golden beet slices, overlapping slightly, to a depth of about 1 inch.
Warm goat cheese in double boiler or bowl set over simmering water. Transfer to food processor, and add thyme, rosemary, walnut oil and salt and pepper to taste. Process until smooth and mix in finely chopped pistachios.
Gently spread ½ of the goat cheese mixture evenly over the first beet layer, and smooth.
Repeat with a layer of ½ the red beet slices spread with a layer of remaining cheese. Top with the remaining red beet slices. Wrap plastic wrap over the top of the beets and press gently on the top to flatten and compress. Cover, and refrigerate at least 3 hours or overnight. Will last up to two days.
To serve, peel back the plastic wrap from the top of the chilled terrine, invert onto a plate, and remove remaining plastic wrap. Cut terrine into 16 slices with a very thin knife and place two slices on each on eight serving plates with mixed greens, or argula.