Rainbow Beet Terrine with Goat Cheese

Author: Vicky Cassidy

Serves: 8-12


1½ – 1¾ pounds red beets, about 3 large ones
1½ – 1¾ pounds yellow beets, about 3 large ones
Olive oil
Kosher salt
8 ounces goat cheese
1 tablespoon lemon juice
¼ cup whole milk (can substitute 2%)
3 tablespoons crème fraîche
2 tablespoons basil, chopped, plus more for garnish
Freshly ground black pepper
Sea salt as garnish

Read more at thingsimadetoday.com


Stay Fancy! ;)

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.