Beet terrine

By Mary Berg
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We didn’t really do beets in our family when I was growing up. I think it was due to my mom’s neat-freak tendencies and the fact that beets can be seen as a messy ingredient. It wasn’t until I met Aaron that I started to appreciate this little ruby root that is ever-present in the cuisine of his Polish heritage. Roasted beets continue to be my favorite, and when they’re layered with cheese in a French-ish terrine, oooooh baby, are they ever tasty.

SERVES
8

Ingredients

  • 6–8 large red beets
  • Kosher salt
  • Freshly ground black pepper
  • 1 cup roughly chopped basil leaves, lightly packed, divided
  • 300 grams soft goat cheese, divided
  • 4 tablespoons finely chopped unsalted roasted pistachios, divided
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic reduction (see below for recipe)

Balsamic reduction:

  • 1/2 cup balsamic vinegar
  • 1/4 teaspoon kosher salt
  • Freshly cracked black pepper

Directions

Terrine:

  1. Preheat your oven to 400°F. Trim the ends of the beets and give them a good scrub. Wrap each beet in a piece of aluminum foil and roast for 45 to 55 minutes, or until a sharp knife slides easily into the center of each beet. When they’re cool enough to handle, peel them, slice them into very thin disks, and set aside.
  2. To form your terrine, line a 23 x 12 centimeter loaf pan with enough plastic wrap to cover the bottom and sides, with some hanging over the edge by a few inches. Make a layer of sliced roasted beets, being sure to cover every inch of the base, and season with salt and pepper. Scatter 1/4 cup of the basil over top, dot with one-quarter of the goat cheese, and sprinkle with about one tablespoon of the pistachios. Repeat these layers three times and finish with a final layer of beets. Bring the plastic wrap up and over the top of the terrine and wrap well.
  3. Place two heavy cans or jars on top of the terrine to weigh it down, and refrigerate for at least two hours, or up to two days. To serve, unwrap the terrine, place a serving dish on top of the loaf pan and turn it upside down. Peel off the plastic wrap, season with a bit more salt and pepper, and give it a good drizzle of oil and balsamic reduction. If you like, top with some extra basil leaves and chopped pistachios.

Note: You can roast your beets well in advance—they’ll keep whole or sliced in the fridge for up to one week.

Balsamic reduction:

  1. In a small pot, simmer the balsamic over medium heat until reduced by half, about eight to 12 minutes. Season with the salt and pepper and allow to cool. Use immediately or store in the fridge for up to one year in a tightly sealed container.

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This recipe appears in Kitchen Party (© 2019)

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