Ombre Beet Terrine

I saw a photo of this and have been dying to make it, I love ombre and Joshua LOVES beets so it was a win win. We sat down together the other night and got our hands nice and pink skinning beets and layering them up and smashing down goat cheese. Honestly one of the more fun things we've made together and it's so pretty! The flavors and texture also turned out the be really great over just a simple bed of kale.

Ombre Beet Terrine:

10-12 beets; as much color variation as you can find in red and yellow beets
8 oz goat cheese
olive oil
salt & pepper
basil or kale for serving

1   boil beets for 20-25 minutes, the should be easily pierced with a fork
2   peel the skin off with a fork or peeler and let cool off some
3   slice beets as thinly as possible
4   line a loaf pan with plastic wrap, enough to overhang the sides
5   start with your lightest color beets and create a layer on the bottom of the dish
6   smash some goat cheese on top, can't really spread it so we just smashed some in most places across the layer of beets
7   drizzle a little olive oil over it, add some salt and pepper
8   repeat this all the way up through your colors of beets ending with darkest and most red on top
9   place plastic wrap over the top of the beets and place a few canned goods on top to smash then down a little and place in fridge for 1-2 hours, or up to overnight
10 serve with basil leaves or over a bed of kale with a little salad dressing of your choice

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