This is a beautiful, delicious and super light spring treat! The sweetness of the beets is perfectly balanced by the tangy, creamy goat cheese. And to top it off -- it's a breeze to make!
- 10 beet roots, golden and red or any variation of color you can find
- 10 oz soft goat cheese
- olive oil to drizzle
- salt and pepper
- walnuts and herbs for garnish
- 2 loaf pans
- plastic wrap
1. Cook the beets in boiling water until soft, about 25 minutes. Let cool and peel. Slice thinly on a mandoline.
2. Line one of the bread tins with plastic wrap leaving some overhang to fold over once the terrine is completed.
3. Starting with the lighter colored beets , begin layering the beets and goat cheese. A few layers of beets at a time, and then spread a thin layer of goat cheese, completely covering the beets. Season with salt and pepper and a small drizzle of olive oil after each layer of goat cheese.
4. Continue with more golden beets, until they are all gone. Repeat with the red beets and goat cheese, making sure that the last layer will be the beets.
5. Once you have finished the layering, fold the plastic over to seal them up.
6. Place a weight on the terrine so it compresses.
7. Do this by placing another bread tin the same size, on top of the terrine, and placing canned veggies inside to create a weight. Place in the fridge for at least 2 hours, or overnight. For serving, unwrap the seal of plastic wrap and place a platter over the surface of the terrine. Keeping them together, flip the platter and tin over. Lift off the loaf pan and remove the plastic wrap. Slice (with a very sharp knife), making each slice about 1/2 an inch thick.
8. With a spatula, gently place the layered slices onto a platter, scatter with herbs and walnuts. Drizzle with a little more olive oil.
Health benefits of beets! ❤
Lowers Your Blood Pressure
Boosts Your Stamina
Rich in Valuable Nutrients and Fiber