Ingredients
The following ingredients have 8 Servings
- 6 red beets
- 6 yellow beets
- 10 ounces of goat cheese (room temperature)
- 1/4 cup of salted pistachios (shelled and finely crushed in food processor)
- Fresh basil leaves (cut into slivers (about 6 large leaves))
- zest from 1/2 lemon
- Pinch of kosher salt and ground black pepper
- 1/4 cup of Olivari Olive oil + more for drizzling
Instruction
- In two separate pans boil water.
- Add yellow beets to one pan and red to the other and cook for 30 minutes.
- Remove with a slotted spoon and set aside to cool.
- Take plastic wrap and line a loaf pan letting plastic wrap overhang on both sides, enough so that you can grab wrap to lift out finished terrine.
- In a bowl, add goat cheese, lemon zest, olive oil, salt, pepper and pistachio and stir to blend.
- When beets have cooled, peel and slice thinly.
- Line pan with a layer of yellow beets, slightly overlapping.
- Then add a 1/4 cup of goat cheese mixture, spreading over beets.
- Add a sprinkle of basil slivers and a drizzle of olive oil.
- Continue layering yellow beets, goat cheese, basil and olive oil four times and then start with red, continuing the layering four times.
- *Make sure that you finish with a beet layer and drizzle of olive oil. (you will not reach top of pan.
- Take plastic wrap flaps and cover your last layer
- Place heavy cans on top of plastic to compress terrine. (I used marinara cans.
- Place in refrigerator for 2 or more hours.
- When you remove, unwrap and use plastic to lift terrine out of pan.
- Slice and serve with drizzle of Olivari Olive oil
