Media personality Josie Eveleigh, featured in our July issue, expresses her appreciation for her friends and family by cooking them a feast of delicious, healthy dishes. This terrine is one of her specialties.
6 red beets
6 yellow beets (I found them at Woolies)
300g of goat’s cheese, room temperature
1/4 cup of salted pistachios, shelled and finely crushed in food processor
6 large fresh basil leaves, cut into slivers
Zest from 1/2 lemon
Pinch of maldon salt and ground black pepper
1/4 cup of good quality olive oil and more for drizzling
- Boil water in two separate pans.
- Add the yellow beets to one pan and the red to the other and cook for 30 minutes.
- Remove with a slotted spoon and set aside to cool.
- Line a loaf pan with plastic wrap letting it hang over on both sides, enough to grab and lift out finished terrine.
- Place the goat’s cheese, lemon zest, olive oil, salt, pepper and pistachio in a bowl and stir to blend.
- When beets have cooled, peel and slice thinly.
- Line the pan with a layer of yellow beets, slightly overlapping.
- Then add a 1/4 cup of goat’s cheese mixture, spreading it over the beets.
- Add a sprinkle of basil slivers and a drizzle of olive oil.
- Continue layering yellow beets, goat cheese, basil and olive oil four times and then start with red, continuing the layering.
- Make sure that you finish with a beet layer and drizzle of olive oil
- Take plastic wrap flaps and cover the last layer
- Place heavy cans on top of the plastic to compress the terrine.
- Place in refrigerator for 2 or more hours.
- Remove the terrine, unwrap and use the plastic to lift the terrine out of the pan.
- Slice and serve with drizzle of olive oil