Bold and beautiful, intense and simple, this multi-layered Beet and Goat Cheese Terrine is inspired by the sisters of Hemsley and Hemsley, and will leave both you and your guests in a trance at first cut.
Beets. Red beets, golden beets, candy beets. Beets. Earthy, sweet, and bright, these root vegetables are not only intense in flavor and versatility but are mesmerizing to look at. To me, they're the watermelons of the veggie world, and I can't get enough of them. One of our favorite ways to enjoy the beetroot is with creamy goat cheese, and what better way to pair the two than with a beet terrine with chèvre?
- 2 medium golden beets
- 2 medium red beets
- 450 grams goat cheese (chevre)
- 12-15 leaves Basil 2 tablespoon chopped + 5 Leaves
- 1 head garlic
- 1 lemon zest
- Pinch salt and pepper
- Preheat oven to 400°. Cut the top off of a head of garlic, drizzle with olive oil, salt and pepper. Wrap in foil and roast in oven for 25-30 minutes. Remove and allow to cool.
- Trim and clean the beets with a brush, place in a pot with water until just submerged. Cover the pot and boil the beets for 30-40 minutes, or until fork tender. Drain the water and allow to the beets to cool.
- Place the chèvre, chopped basil, garlic, and lemon zest in a food processor and whip until well combined. Taste and season with salt and pepper. Set aside.
- No. 4 | Once the beets have cooled, peel them and slice into ⅛" rounds.
- Line a terrine or loaf pan with parchment paper. Gently arrange 4 slices of beet and 5 basil leaves on the bottom of the dish. Dollop a small amount of whipped cheese mixture on each basil leaf to hold them down. Dollop additional 3-4 tablespoon of cheese mixture and carefully spread over the first layer.
- Place 6-8 slices of beets on top of cheese. Dollop 3-4 tablespoon of chèvre and spread evenly over beets. Repeat this until all cheese is gone. Top the terrine with extra parchment, place a weight on top and refrigerate overnight.