p.s. Do any of you remember the last time I made a terrine? This one (obviously?) tasted much better. And in the future, I hope not to wait so long before making another. They're really quite satisfying endeavors: the building, the unmolding, and the slicing!
Beet and Goat Cheese Terrine adapted from The Art of Eating Well4 purple (magenta?) beets, about 10 oz.
4 golden beets (or any other color!), about 10 oz.
2 tablespoons chopped fresh oregano (or chives) (or any other herb you think might go well)
3-4 tablespoons chopped fresh parsley
3 garlic cloves, finely chopped or grated
14-16 oz. of goat cheese, room temperature
special equipment: a loaf pan around the size of 4 x 8 inches. (The one I used was 4 x 11, so I got a slightly shorter terrine.)
Line the loaf pan with parchment paper, leaving enough paper hanging over so that you can easily cover the terrine when the pan is full.
Scrub the beets, then place in a pan, cover with water, and bring to a boil; cook at a simmer for about 30-40 minutes until tender. Set aside to cool, then peel.
Meanwhile, mix all the herbs and garlic with the goat cheese in a bowl and season to taste.
Slice the cooked beets into various circular thicknesses, some 1/8th inch, some 1/4 inch.
Put a layer of golden beets along the bottom of the pan, remembering that this layer is going to be the top of your terrine, so you might want to make it look nice. Here, the recipe tells you to spread a thin layer of the goat cheese on top, but I found more success in placing a glob of goat cheese on one of the beet slices and then pressing that on top of the first layer of beets, trying to make sure that I had a solid, wall-to-wall layer of goat cheese between them. Do this (using a bit less goat cheese for the rest of the layers) until you're halfway up the loaf pan (or until you've run out of golden beets). Then, move on to your purple beets. Continue along until you're out of beets and goat cheese.
Pull the parchment paper over so all the terrine is covered. Place a weight on top of the pan and leave in the fridge overnight or for 8 hours to set.
Cover the set terrine with a plate and turn upside down to remove it. Slice and serve your gorgeous terrine.