Beet and Goat Cheese Terrine with Roasted Walnut Vinaigrette
This light, fresh terrine is a snap to prepare. If you don't have a Japanese mandolin for sliing the beets, slice them by hand with a sharp knife.
Ingredients
- 3 large beets (about 1 1/2 lbs (750 g)
- 2 tbsp (25 mL) olive oil
- Salt and freshly cracked black pepper to taste
- 1/2 cup (125 mL) packed basil leaves
- 1/4 cup (50 mL) watercress
- 2 tbsp (25 mL) walnut pieces
- 3 cloves garlic, smashed
- 2 tbsp (25 mL) grated Parmesan
- Freshly ground black pepper
- 1/4 cup (50 mL) olive oil
- 1/4 lb (125 g) soft goat cheese (at room temperature)
- Vinaigrette
- 1 clove garlic, minced
- 1/2 tsp (2 mL) Dijon mustard
- 1 tbsp (15 mL) white wine vinegar
- Salt and freshly cracked black pepper to taste
- 3 tbsp (45 mL) roasted walnut oil
- 1 bunch watercress, washed, dried and torn into pieces
Preparation
Step 1
1. Preheat oven to 350ºF (180ºC).
2. Place beets in a piece of foil in a small baking dish. Drizzle with the olive oil and sprinkle with salt and pepper. Wrap beets tightly and bake for 2 hours or until tender when pierced with a sharp paring knife. When cool enough to handle, peel and slice thinly with a Japanese mandolin.
3. Put the basil, watercress, walnut pieces, garlic, Parmesan and some freshly cracked black pepper in a blender. Pulse to chop. With the machine on, drizzle in the olive oil. Purée until smooth and add the goat cheese. With a rubber spatula, stir to combine. If the mixture separates, put it in the refrigerator for 10 minutes and then continue stirring. Season to taste with salt and pepper. Refrigerate until chilled.
4. Line a 7 x 4 x 2-inch (18 x 10 x 5-cm) loaf pan with plastic wrap so that it overhangs. Layer one third of the beet slices in the bottom in overlapping rows. Using a tablespoon, spread half the goat cheese mixture onto the beets. Repeat with the remaining beets and goat cheese until done. Press down on the mixture and press the overhanging plastic wrap on top. Refrigerate until chilled, about 3 hours.
5. To make the vinaigrette, put the garlic, mustard and vinegar in a small bowl. Season with salt and pepper. Whisking, drizzle in the walnut oil. Whisk until combined. Put the watercress in a medium bowl and season with salt and pepper. Drizzle dressing over salad and toss.
6. Run a sharp paring knife along insides of terrine. Place a large platter upside down over terrine and flip to unmould. Remove plastic wrap. With a sharp knife, slice terrine into ¾-inch (2-cm) slices. Serve each terrine slice on a bed of the salad.
Serves 6