Roasted Beet & Goat Cheese Terrine with Micro Greens and Herb Vinaigrette

tracy2015 Season, Recipes


  • 3lbs     Fresh Beets, Washed and trimmed
  • 1lb       Goat Cheese
  • ¼ c     Half and half
  • As needed Kosher Salt
  • As needed Fresh Ground Black Pepper
  • 1 oz      Fresh Chive
  • 1oz       Fresh Parsley
  • 1oz       Fresh Mint
  • 1oz       Fresh Cilantro
  • 1oz       Fresh Basil
  • 1 oz      Garlic Cloves, Peeled and Trimmed
  • 1 ½ c   EVOO
  • ½ c      Rice Wine Vinegar
  • As needed Micro Greens, for garnish


Rub beets with oil and roast @ 300° until fork tender (.75 hr-1.5hr). Cool on counter. While the beets are cooling, combine the goat cheese with the half and half, season with salt and pepper and put into piping bag. Peel beets, slice 1/4” thick using mandolin.

Spray terrine mold then line with plastic wrap. Start with a layer of beets, (Preferably touching, but not overlapping) then pipe in a layer of goat cheese. Alternate layers till you run out of room or product. Top with plastic wrap, press and weight the top and refrigerate 3 hours-overnight.

Once set, remove top layer of plastic, unmold onto cutting board and cut into desired shapes.

For the vinaigrette:
Wash, dry and pick all the herbs and combine with garlic, mustard and vinegar, purée until smooth. With blender running, slowly trickle in EVOO till incorporated.

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