Tuesday, January 17, 2017

Beet and goat cheese terrine

Cook beats in acidulated water til tender; peel and slice

Mix room temp goat cheese with a touch of heavy cream, lemon zest, mint, and chives

Line individual terrines with plastic wrap. Trim beets to fit the bottom of the terrines. Trim beets square to go around sides of terrine. Fill with goat cheese and top with another beet round.

Refrigerate. When cold unmold and garnish with a salad of fresh greens and herbs (maybe some pecans or walnuts).

No comments:

Post a Comment