Warm Goat Cheese and Heirloom Beet Terrine
www.foleyfoodandwinesociety.com
Beets and goat cheese are two of the best pairings for pinot noir. Together they create a flavorful and satisfying starter
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Cooking tools:
- Mandoline
- Microplane
- Oven
- Aluminum foil
- Fork
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Peeler
- Chef's knife
- Cutting board
- Nonstick skillet
- Spatula
- Plate
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
- 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
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