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Beet and Goat Cheese Terrine Salad

Submitted by:
Wentworth By the Sea Hotel
(New Castle, NH)

printer friendly

(serves 12)

4 c. goat cheese
2 tbs. Chives, minced
4 tbs. Truffle Oil
3 Yellow Beets
3 Candy Stripe Beets
3 Potato
8 oz. Spinach, blanched
24 Beet Chips
2 c. Beet Greens
½ c. Broken Beet Vinaigrette
½ c. Chive Oil
24 Chive wands
¼ c. Minced Chives
24 slices Grilled French Bread, brushed with truffle oil and grilled

Goat Cheese Filling:
Let goat cheese come to room temperature. Sauté the minced red onions in extra
virgin olive oil, salt, pepper and a splash of red wine vinegar.  Fold the onions
into the goat cheese and season with kosher salt, chives and truffle oil.

Roasted Beets:
Rub the beets with olive oil, salt and pepper and roast in a 350 degree oven for 20

Beet Chips, Beet Crisps:
Slice the red beets thinly on a slicer or Japanese mandolin. Julienne the yellow
beets, blanch the beets separately in boiling salted water. Shock the beets in ice
water. Dry on paper and deep fry at 360 degrees. Season the fried beets with salt
immediately out of the fryer.

Vinaigrette and Chive Oil: In a blender puree the red beets add truffle oil, red
wine vinegar, salt and white pepper. Blanch chives in boiling salted water and
puree with grape seed oil. Season the chive oil with salt and white pepper.

Assemble the Terrine:
Lay the potato and spinach in the prepared terrine mold. Pipe the goat cheese
mixture in and smooth out with a kitchen spoon. Layer the beets on top of the
goat cheese mixture. Continue this method until terrine is full. Wrap the
overlapping potatoes over the top of the terrine. Wrap with plastic wrap and chill
for 24 hours.
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