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Featured recipe - beet and goat cheese terrine with salad


Ingredients for Terrine

3 Large beets
2 tbsp olive oil
1/2 cup packed basil leaves
1/4 cup watercress
2 tbsp walnuts, chopped
3 cloves garlic, smashed
2 tbsp Parmesan cheese, grated
1/4 cup olive oil
1/4 lb soft goat cheese (room temp)
Salt & pepper, to taste


Method to create terrine 

Preheat oven to 350F or 180C. 

Drizzle beets with 2 tbsp oilive oil, salt & pepper; wrap in foil, tightly, and bake for 2 hours, or until tender.  
Allow to cool, peel & slice with mandoline or with knife.
Add basil, watercress, walnut, garlic, Parmesan cheese & black pepper to a food processor & chop.  
Add 1/4 cup olive oil, and puree until smooth.
Add goat cheese & stir to combine. (If mixture separates, simply refrigerate for about 15 minutes).
Season to taste.
Line a 7"x4"x2" loaf pan with plastic wrap, making sure that it is large enough to hang over the sides.  
Layer 1/3 of beet slices on bottom, overlapping the layers.
Spread 1/2 of cheese mixture onto beets.
Repeat the layers.
Press down on mixture and press the overhanging plastic wrap on top.
Refrigerate until chilled for approx. 3-4 hours.
Run a knife along inside of terrine.
Place large plate upside down over the terrine and invert to unmould.
Remove plastic wrap and slice terrine into 3/4" slices.
Serve with salad.


Ingredients for Salad and dressing

1 clove garlic
1/2 tsp Dijon mustard
1tbsp white wine vinegar
Salt & pepper to taste
3 tbsp roasted walnut oil
1 bunch watercress, washed, dried & torn 

Method to create salad and dressing

Add garlic, mustard and vinegar in a bowl. 

Season with salt and pepper.
Whisk in walnut oil until combined.
Place watercress in bowl & season with salt and pepper.
Drizzle with vinaigrette & toss.



Notes:

Provided by Chef Keith