- 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.