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
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
- Preheat oven to 375ºF.
- Wrap beets in aluminum foil and roast on baking sheet, until easily sliceable using a knife, approximately 45-60 minutes.
- Unwrap beets and allow them to cool before peeling.
- Using a mandolin or sharp knife, slice beets thinly to ⅛-inch rounds.
- Mix together goat cheese, fennel pollen, hickory smoked salt, ground black pepper, and lemon zest until well combined.
- 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.
- 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.)
- Add another 3 layers of golden beets intermixed with goat cheese and salt.
- Continue on with 3 layers of red beets intermixed with goat cheese and salt.
- Wrap loaf pan well in plastic.
- Place something heavy on top of the loaf pan to compress terrine. Transfer to the refrigerator overnight.
- Once ready to serve, remove weight and gently unwrap terrine from mini loaf pan.
- Slice the terrine into ½-inch thick slices with a sharp knife. Serve with fried sage leaves and tarragon foam, if desired.
