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Beet Goat Cheese Fennel Pollen Terrine
Beet Goat Cheese Fennel Pollen Terrine

Ingredients

  • 1 large red beet, trimmed
  • 1 large golden beet, trimmed
  • 113g Laura Chenel goat cheese log
  • 4g fennel pollen
  • 2g hickory smoked salt
  • 1g ground black pepper
  • Zest of 1 lemon
  • Kosher salt, to taste

Beet, Goat Cheese & Fennel Pollen Terrine

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Serves:
1 Terrine

Recipe courtesy of Chef JENNY DORSEY, Executive Chef / Owner - Studio ATAO

Ingredients

  • 1 large red beet, trimmed
  • 1 large golden beet, trimmed
  • 113g Laura Chenel goat cheese log
  • 4g fennel pollen
  • 2g hickory smoked salt
  • 1g ground black pepper
  • Zest of 1 lemon
  • Kosher salt, to taste

Instructions

  1. Preheat oven to 375ºF.
  2. Wrap beets in aluminum foil and roast on baking sheet, until easily sliceable using a knife, approximately 45-60 minutes.
  3. Unwrap beets and allow them to cool before peeling.
  4. Using a mandolin or sharp knife, slice beets thinly to ⅛-inch rounds.
  5. Mix together goat cheese, fennel pollen, hickory smoked salt, ground black pepper, and lemon zest until well combined.
  6. Line a mini loaf pan with plastic wrap and spray with nonstick spray. Add 1 layer of golden beets. They should overlap each piece by roughly half an inch.
  7. Crumble 1 thin layer of the prepared goat cheese mixture on top of the beets with a sprinkle of kosher salt. (This does not have to be even.)
  8. Add another 3 layers of golden beets intermixed with goat cheese and salt.
  9. Continue on with 3 layers of red beets intermixed with goat cheese and salt.
  10. Wrap loaf pan well in plastic.
  11. Place something heavy on top of the loaf pan to compress terrine. Transfer to the refrigerator overnight.
  12. Once ready to serve, remove weight and gently unwrap terrine from mini loaf pan.
  13. Slice the terrine into ½-inch thick slices with a sharp knife. Serve with fried sage leaves and tarragon foam, if desired.
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