Warm Goat Cheese and Heirloom Beet Terrine - Foley Food and Wine Society

Ingredients

• 4 medium golden beets or Chioggia beets
• 1/4 cup of extra virgin olive oil
• 4 tablespoons of Muscat vinegar
• 1 blood orange (juiced)
• 1/2 teaspoon grated blood orange peel
• salt and pepper
• 1 egg
• 2 3.5-ounce logs fresh goat cheese (such as Montrachet)
• 1/2 cup breadcrumbs
• 2 tablespoons of canola oil
• 1 small fennel bulb (shaved paper thin)
• 1 small cucumber, peeled and cut into cubes