May 20, 2013

Beet Beauties

As I do often at night I was scrolling through the food & drink section of Pinterest. I love seeing new creations and flavor combinations. I have recently discovered beets! I didn't hate beets but before a few months ago I defiantly wasn't buying them. I knew they were messy and I just had no intention of playing with them. I work for two chefs here in Houston, (another post about those soon) and they both use beets! I knew I had to try them because we'll I just don't feel it's right to sell somethingI haven't tried before. Wow, boys and girls, I have been missing out!!! So on Wednesday night I came across this amazing blog post
Frances' pictures of these beautiful beet and 
goat cheese jewels, I knew in that instant that I 
had to make them for our up and coming picnic. 
I only had about a 1/4 pound of goat cheese and I 
was lucky enough to have orange and cranberry
 goat cheese from
I changed up the recipe just a little bit and added
 8 ounces of softened cream cheese to the goat cheese.
Everyone that tried this loved it and was shocked
 by how gorgeous and delicious it was.

About 7 beet roots, in as many different colours as you can find.
Soft goat cheese, about 500 grams / 1 pound (I used 1/4 orange and cranberry goat cheese with 8 oz cream cheese)
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

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 (don’t worry if you don’t make an even smooth layer. It’s 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 I’m not sure I’d do that again. You could serve the orange as a garnish, which I think would be better.)
Don’t worry if you haven’t reached the top of the bread tin. If you do, that’s great, but if you don’t it really doesn’t 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 don’t 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.

Thanks again Frances!! This was so beautiful
 to and fun to eat! The moral of this story even
 if you never thought you would have tried 
something you should anyways because 
you may just end up loving it!!!  What is something
you thought you'd never like but tried and 
loved? Leave me a comment!

Mrs. J