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These look beautiful; and definitely on my list. Linked rec from Magnolia rec: Beet and Goat Cheese

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Joined: Dec 10, 2005

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Posted to Thread #24755 at 6:45 am on Jul 27, 2013

Beet and Goat Cheese Jewels
I copied the post in the event it gets lost in cyberland. Posted by F. Janisch. I have not made it yet, although it is on my list when I can come up with a special occasion.... Maybe my next tea get together. They would appreciate it! :)

Ingredients:
About 12 beet roots, in as many different colours as you can find.
Soft goat cheese, about 500 grams / 1 pound
Salt and Pepper
olive oil
2 bread tins
Basil leaves, pistachios and any kind of edible flower for garnish
Maldon Salt for finishing.
And a VERY sharp knife

Method:
Cook the beets in boiling water until soft, about 30 minutes.
Peel and let cool.
Slice very thinly.

Line one of the bread tins with plastic wrap leaving some overhang to fold over once the terrine is completed.
Start layering the beets and goat cheese, as if you were making a lasagna, seasoning with salt and pepper and a small drizzle of olive oil between layers.
Start with the lighter coloured beets first, ie golden beets, followed by a layer of goat cheese (donít worry if you donít make an even smooth layer. Itís pretty hard to do that with goat cheese any way), followed by more golden beets, until they are finished.
Then repeat with the red beets and goat cheese, making sure that the last layer will be the beets.
(I also added in thinly sliced orange here and there between the layers, but Iím not sure Iíd do that again. You could serve the orange as a garnish, which I think would be better.)
Donít worry if you havenít reached the top of the bread tin. If you do, thatís great, but if you donít it really doesnít matter.
Once you have finished the layering, fold the plastic over to seal.
Now the trick is to place a weight on the terrine so it compresses.
I did this by placing another bread tin the same size, on top of the terrine, and placing a can of corn, or beans, or whatever can you have to act as the weight.
Place in the fridge for at least 2 hours, or over night.
When you are ready to serve, pull the terrine out of the tin on to a board. Unwrap the terrine and carefully slice (with that very sharp knife), making each slice about 1/2 an inch or 15mm thick.
I trimmed the edges to make them nice and neat, but you donít have to.
Using a spatchula, place the slices on a long platter and decorate with basil leaves. I added pistachios and sage flowers, but any nuts and edible flowers will do. Whatever you think will look pretty.
Finish off with a sprinkle of Maldon Sea Salt.
Serve with crusty bread, and a crunchy arugula salad.

Link: http://francesjanisch.wordpress.com/2013/05/14/beet-and-goat-cheese-jewels/


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