This terrine makes a beautiful brunch dish for a special gathering. If you can’t find watercress, you can substitute baby or micro arugula. Serve with our Reserve Sauvignon Blanc.
8 golden beets, unpeeled
6 ounces fresh goat cheese
2 ounces cream cheese
1 Tbsp fennel, finely diced
3 Tbsp lemon juice
1 Tbsp tarragon, lightly chopped
¼ cup Round Pond Italian Extra Virgin Olive Oil
1 bunch watercress or baby/micro arugula
Salt and pepper to taste
Roast beets in 350°F oven for 45-60 minutes or until fork-tender. Remove and allow to cool, then peel and slice evenly.
Puree goat and cream cheeses until very smooth.
In a small bowl, combine fennel, lemon juice, and half the tarragon. Set aside.
In a plastic-lined mold (small baking dish or small to medium-sized loaf pan), layer beets then cheese mixture, and season, then repeat (similar to a lasagna). Repeat until mold is full, with beet layer on top. Fold excess plastic over the top and refrigerate at least 30 minutes to set.
Once set, pull terrine out of mold, but do not unwrap from plastic. Slice while still wrapped to preserve the shape. Then whisk Italian Extra Virgin Olive Oil into the fennel-lemon mixture to emulsify. Season with salt and pepper to taste. Toss watercress and additional tarragon with vinaigrette and serve alongside terrine slice. Enjoy!
Yields 6 servings