Hey, over here. I'm over here. Way over here. I'm the beet loving beet-stained guy dancing on the other side of the invisible line separating beet lovers and haters. Come on over. Cross the line. It's mighty fine in beet land.
Red. Purple. Golden. White. Candy-striped.
Hidden beneath dirt-caked skins, beets are nature's jewels that radiate deep earthy sweetness. Polarizing to a fault, they bewilder and beguile. I'm beguiled.
Roasted Beet and Goat Cheese Terrine.
Layered and pressed in a terrine, the creamy tang of whipped goat cheese brightens the roasted sweet earthiness of thinly sliced red and golden beets
After washing and trimming 1 pound each red and golden beets, I rubbed the beets with olive oil, seasoned them with salt and pepper, placed them into separate aluminum foil packets, added a splash of water to each packet to create steam, sealed the packets, and slid the beets into a preheated 375 degree oven.
When the beets were knife tender, about 50 minutes, I pulled them from the oven, opened the foil to release the heat, and let them rest until they were completely cooled.
When the beets were cool enough to handle, I used paper towels (and gloves) to gently slip the skins from the beets and used a mandolin to slice them into uniform 1/8" cuts.
I brought 10 ounces goat cheese to room temperature, added 3 ounces room temperature cream cheese, 1 tablespoon lemon juice, and 1 teaspoon ground white pepper before using a hand mixer to whip the goat cheese into a creamy spread.
After spraying a bread tin with cooking spray, I lined the pan with plastic wrap, leaving a 6" overhang on all sides.
I layered the golden beets in double overlapping layers on the bottom of the pan, piped a zig zag flurry of creamed goat cheese onto the beets, drizzled olive oil over the beets, seasoned them with salt and pepper, and repeated the process using alternating layers of golden beets, red beets, and goat cheese.
After gently pressing the beets into the bread tin, I pulled the plastic wrap over the top to seal the terrine, nestled a piece of cardboard trimmed to fit within the sides of the tin, topped the terrine with 2 heavy cans, and slid the terrine into the refrigerator to chill overnight.
With the terrine thoroughly chilled and compressed, I pulled the beet terrine from the refrigerator, removed the plastic wrap, and used a very sharp knife to slice the beets into 3/4" pieces. After trimming the sides for clean edges, I finished with olive oil, flaked sea salt, shelled pistachios, and fresh basil.