This gorgeous edible rainbow made with beets stacks and tangy goat cheese will make a summer day even more colorful, especially with the basil leave garnish
Fill two medium pots with water. Cook the red beets and the golden beets separately, so that the red color does not dye the golden beets.
Boil the beets until soft, about 30 minutes.
Peel the beets and allow them to cool. Once they are cooled, slice them about ⅛” thick with a sharp knife.
Line one of the loaf pans with plastic wrap leaving some overhang to fold over once the pans has been filled.
Start by layering the golden beets along the bottom of the pan follow with a thin layer of goat cheese. Proceed as if you were making a lasagne, seasoning with salt and pepper and a small drizzle of olive oil between layers.
Once you’ve made 2-3 layers of golden beets, proceed to the red ones in the same fashion, layering along with the goat cheese, salt, pepper and olive oil. The top most layer should be red beets.
Once you have finished, fold the plastic wrap over the top to seal.
Place the second beet pan (once full) on top of the first to weigh it down. Now place a third pan filled with a can of beans or a small weight on top of the second pan. The process is important, as the beets and cheese need to compress so they stay together when sliced.
Place the weighted pans in the the refrigerator for at least 2 hours, but they are best left over night.
When it’s time to serve, unwrap the top portion of the loaf pan and place a cutting board on top of the pan. Invert them both and then pull off the pan. Remove the rest of the plastic wrap and carefully slice the terrine into ½” thick sliced with a very sharp knife.
Garnish with sea salt, fresh basil and drizzle with Tangy Beet Dressing.
Servings 4