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Steve2 in LA

A Beast of a Beet Recipe: Roasted-Beet & Goat-Cheese Terrine with Toasted Hazelnuts


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Posted to Thread #11927 at 9:40 pm on Sep 10, 2008

Roasted-Beet & Goat-Cheese Terrine with Toasted Hazelnuts

the beets:
6 large RED BEETS
4 large YELLOW BEETS
OLIVE OIL
SALT & PEPPER

the marinade:
½ cup ORANGE JUICE
1/3 cup RICE VINEGAR (or cider)
¼ cup DIJON MUSTARD
2 Tbsp FRESH ROSEMARY, minced
½ cup EXTRA-VIRGIN OLIVE OIL
SALT & fresh ground BLACK PEPPER

the cheese layer:
8 ounces CREAM CHEESE, room temperature
8 ounces soft CHEVRE , room temperature
4 ounces (½ stick) UNSALTED BUTTER, room temperature
2 Tbsp FRESH CHIVES, minced
1 Tbsp FRESH ROSEMARY, minced
SALT & PEPPER

the finish:
8 cups (approximately) MESCLUN GREENS
VODKA VINAIGRETTE
8 ounces HAZELNUTS, toasted, peeled, coarsely chopped
Whole BABY CHIVES, for garnish

Preheat oven to 450° F, wash and scrub beets, remove all but ½ inch of the tops. Prick all over with a fork, rub with olive oil, salt & pepper. Place in roasting pan and roast until a fork easily pierces the flesh, 45 minutes to 1½ hours (depending on size of beet). Remove from oven, cool until beets can be handled, then peel and slice thinly, no more than ¼ inch thick. Place the yellow beets in one container, the red in another. Pour 1/3 of the vinaigrette over the yellow beets, 1/3 over the red and reserve the remaining 1/3 to dress the salad greens the next day. Cover, chill and marinate overnight.

NOTE: Put butter, goat and cream cheese out to soften when you refrigerate the beets. Toast and peel the hazelnuts when convenient.

The next day, line a French paté pan, loaf pan or whatever comes close, with 2 layers of plastic wrap that generously overhang the edges of the pan. Spray lightly with Pam or brush with a thin coat of vegetable oil.

Beat together butter, cheeses, chives, rosemary, salt & pepper until well mixed and lightened. Remove the beets from the vinaigrette and as much as possible, drain on paper towels. (Mix the leftover yellow beet vinaigrette with the 1/3 vinaigrette you reserved the night before)

To assemble the terrine: Place ¼ of the cheese mixture on the bottom of the pan, patting some of it partway up the sides. Follow with a tight layer of red beets, followed by ¼ of the cheese mixture, then a layer of yellow beets, ½ the remaining cheese mix, another layer of red beets and finally, the rest of the cheese mixture. Carefully fold the overhanging plastic wrap over the top layer of cheese. Make sure it’s sealed tightly, then gently pat the bottom of the pan with your hand to push out any air-pockets. Weight the terrine by placing a like-sized loaf pan filled with cans, bricks, stones etc (be creative) on top, then chill overnight.

To serve, toss mesclun greens with the reserved marinade, lightly salt & pepper to taste and put a good handful on each plate. De-pan the terrine by pulling on the plastic wrap until the mixture slides out of the form. Carefully remove the plastic wrap and cut ¾ inch to 1 inch slices per serving. Place on top of greens, lay two criss-crossed chives over top and sprinkle, liberally with the hazelnuts.

FINALLY, A WARNING: This is a bit delicate but be aware that the morning following this meal your morning “deposits” may be black and your “night water” may appear to have blood in it. You are NOT passing blood, DO NOT PANIC! Red beets, when eaten in this quantity, can filter through your digestive system and give all the appearances of internal bleeding. You may, ahem . . . handle this as you like with guests but they SHOULD be warned. Besides, it always makes for scintillating dinner conversation! ("no, no, I NEVER put ground glass in my terrine, your Highness, it’s JUST the beets . . . why do you ask?" )


Do not meddle in the affairs of dragons, for you are crunchy and taste good with ketchup.


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