RECIPE: Don't these beets look fabulous? I can't wait to try these....REC: Roasted Beet Stacks
- Thread starter barbara-in-va
- Start date
RECIPE:
Barb if you want a T&T, I have made this so often. Very similar
The photo does not seem to show the white goat cheese layer but it is very pretty.
As I recall, I split the layers to make it more attractive.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=55008
The photo does not seem to show the white goat cheese layer but it is very pretty.
As I recall, I split the layers to make it more attractive.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=55008
steve2-in-la
Well-known member
Interesting, I created this Beet Terrine YEARS ago, for those of you who own More Good Eatz, it's in
there on page 13. While this appears to be labor intensive, the finished salad looks like slices of stained glass window on a bed of greens. "A feast for the eyes, a delight to the mouth." Check it:
Roasted-Beet & Goat-Cheese Terrine with Toasted Hazelnuts
the beets:
6 large RED BEETS
4 large YELLOW BEETS
OLIVE OIL
SALT & PEPPER
the marinade:
½ cup ORANGE JUICE
1/3 cup RICE VINEGAR (or cider)
¼ cup DIJON MUSTARD
2 Tbsp FRESH ROSEMARY, minced
½ cup EXTRA-VIRGIN OLIVE OIL
SALT & fresh ground BLACK PEPPER
the cheese layer: (adjust these measurements to size of your form)
8 ounces CREAM CHEESE, room temperature
8 ounces soft CHEVRE , room temperature
4 ounces (½ stick) UNSALTED BUTTER, room temperature
2 Tbsp FRESH CHIVES, minced
1 Tbsp FRESH ROSEMARY, minced
SALT & PEPPER
the finish:
8 cups (approximately) MESCLUN GREENS
VODKA VINAIGRETTE
8 ounces HAZELNUTS, toasted, peeled, coarsely chopped
Whole BABY CHIVES, for garnish
Preheat oven to 450° F, wash and scrub beets, remove all but ½ inch of the tops. Prick all over with a fork, rub with olive oil, salt & pepper. Place in roasting pan and roast until a fork easily pierces the flesh, 45 minutes to 1½ hours (depending on size of beet). Remove from oven, cool until beets can be handled, then peel and slice thinly, no more than ¼ inch thick. Place the yellow beets in one container, the red in another. Pour 1/3 of the vinaigrette over the yellow beets, 1/3 over the red and reserve the remaining 1/3 to dress the salad greens the next day. Cover, chill and marinate overnight.
NOTE: Put butter, goat and cream cheese out to soften when you refrigerate the beets. Toast and peel the hazelnuts when convenient.
The next day, line a French paté pan, loaf pan or whatever comes close, with 2 layers of plastic wrap that generously overhang the edges of the pan. Spray lightly with Pam or brush with a thin coat of vegetable oil.
Beat together butter, cheeses, chives, rosemary, salt & pepper until well mixed and lightened. Remove the beets from the vinaigrette and as much as possible, drain on paper towels. (Mix the leftover yellow beet vinaigrette with the 1/3 vinaigrette you reserved the night before)
To assemble the terrine: Place ¼ of the cheese mixture on the bottom of the pan, patting some of it partway up the sides. Follow with a tight layer of red beets, followed by ¼ of the cheese mixture, then a layer of yellow beets, ½ the remaining cheese mix, another layer of red beets and finally, the rest of the cheese mixture. Carefully fold the overhanging plastic wrap over the top layer of cheese. Make sure it’s sealed tightly, then gently pat the bottom of the pan with your hand to push out any air-pockets. Weight the terrine by placing a like-sized loaf pan filled with cans, bricks, stones etc (be creative) on top, then chill overnight.
To serve, toss mesclun greens with the reserved marinade, lightly salt & pepper to taste and put a good handful on each plate. De-pan the terrine by pulling on the plastic wrap until the mixture slides out of the form. Carefully remove the plastic wrap and cut ¾ inch to 1 inch slices per serving. Place on top of greens, lay two criss-crossed chives over top and sprinkle, liberally with the hazelnuts.
FINALLY, A WARNING: This is a bit delicate but be aware that the morning following this meal your morning “deposits” may be black and your “night water” may appear to have blood in it. You are NOT passing blood, DO NOT PANIC! Red beets, when eaten in this quantity, can filter through your digestive system and give all the appearances of internal bleeding. You may, ahem . . . handle this as you like with guests but they SHOULD be warned. Besides, it always makes for scintillating dinner conversation! ("no, no, I NEVER put ground glass in my terrine, your Highness, it’s JUST the beets . . . why do you ask?" )
there on page 13. While this appears to be labor intensive, the finished salad looks like slices of stained glass window on a bed of greens. "A feast for the eyes, a delight to the mouth." Check it:
Roasted-Beet & Goat-Cheese Terrine with Toasted Hazelnuts
the beets:
6 large RED BEETS
4 large YELLOW BEETS
OLIVE OIL
SALT & PEPPER
the marinade:
½ cup ORANGE JUICE
1/3 cup RICE VINEGAR (or cider)
¼ cup DIJON MUSTARD
2 Tbsp FRESH ROSEMARY, minced
½ cup EXTRA-VIRGIN OLIVE OIL
SALT & fresh ground BLACK PEPPER
the cheese layer: (adjust these measurements to size of your form)
8 ounces CREAM CHEESE, room temperature
8 ounces soft CHEVRE , room temperature
4 ounces (½ stick) UNSALTED BUTTER, room temperature
2 Tbsp FRESH CHIVES, minced
1 Tbsp FRESH ROSEMARY, minced
SALT & PEPPER
the finish:
8 cups (approximately) MESCLUN GREENS
VODKA VINAIGRETTE
8 ounces HAZELNUTS, toasted, peeled, coarsely chopped
Whole BABY CHIVES, for garnish
Preheat oven to 450° F, wash and scrub beets, remove all but ½ inch of the tops. Prick all over with a fork, rub with olive oil, salt & pepper. Place in roasting pan and roast until a fork easily pierces the flesh, 45 minutes to 1½ hours (depending on size of beet). Remove from oven, cool until beets can be handled, then peel and slice thinly, no more than ¼ inch thick. Place the yellow beets in one container, the red in another. Pour 1/3 of the vinaigrette over the yellow beets, 1/3 over the red and reserve the remaining 1/3 to dress the salad greens the next day. Cover, chill and marinate overnight.
NOTE: Put butter, goat and cream cheese out to soften when you refrigerate the beets. Toast and peel the hazelnuts when convenient.
The next day, line a French paté pan, loaf pan or whatever comes close, with 2 layers of plastic wrap that generously overhang the edges of the pan. Spray lightly with Pam or brush with a thin coat of vegetable oil.
Beat together butter, cheeses, chives, rosemary, salt & pepper until well mixed and lightened. Remove the beets from the vinaigrette and as much as possible, drain on paper towels. (Mix the leftover yellow beet vinaigrette with the 1/3 vinaigrette you reserved the night before)
To assemble the terrine: Place ¼ of the cheese mixture on the bottom of the pan, patting some of it partway up the sides. Follow with a tight layer of red beets, followed by ¼ of the cheese mixture, then a layer of yellow beets, ½ the remaining cheese mix, another layer of red beets and finally, the rest of the cheese mixture. Carefully fold the overhanging plastic wrap over the top layer of cheese. Make sure it’s sealed tightly, then gently pat the bottom of the pan with your hand to push out any air-pockets. Weight the terrine by placing a like-sized loaf pan filled with cans, bricks, stones etc (be creative) on top, then chill overnight.
To serve, toss mesclun greens with the reserved marinade, lightly salt & pepper to taste and put a good handful on each plate. De-pan the terrine by pulling on the plastic wrap until the mixture slides out of the form. Carefully remove the plastic wrap and cut ¾ inch to 1 inch slices per serving. Place on top of greens, lay two criss-crossed chives over top and sprinkle, liberally with the hazelnuts.
FINALLY, A WARNING: This is a bit delicate but be aware that the morning following this meal your morning “deposits” may be black and your “night water” may appear to have blood in it. You are NOT passing blood, DO NOT PANIC! Red beets, when eaten in this quantity, can filter through your digestive system and give all the appearances of internal bleeding. You may, ahem . . . handle this as you like with guests but they SHOULD be warned. Besides, it always makes for scintillating dinner conversation! ("no, no, I NEVER put ground glass in my terrine, your Highness, it’s JUST the beets . . . why do you ask?" )
barbara-in-va
Well-known member
Oooo, Barb, these look great too! Good thing it's beet season I can try both recipes smileys/smile.gif Thank you.
barbara-in-va
Well-known member
Marg.....that should be Marg. Good grief!
steve2-in-la
Well-known member
Thanks, Marilyn. Karen, they were all desk-top published. Prolly 500+, copies out there somewhere.
I've been playing with a third book but it just hasn't jelled. Lots of recipes, nothing that screams out though, I'm thinking about calling it "Fitz to Eatz". Then again, maybe not. Lots of low-country Southern food along with the usual Tex-Mex, Jew-Fusion. Again, all (or mostly all) stolen. We'll see how motivated I get.
I've been playing with a third book but it just hasn't jelled. Lots of recipes, nothing that screams out though, I'm thinking about calling it "Fitz to Eatz". Then again, maybe not. Lots of low-country Southern food along with the usual Tex-Mex, Jew-Fusion. Again, all (or mostly all) stolen. We'll see how motivated I get.
michael-in-phoenix
Well-known member
Tex-Mex, Jew Fusion? There's your title, right? Subtitled, "The Culinary Adventures...
...of My Alter Ego Humberto Goldberg, a Highly Industrious And Neurotic Hom(i)e Cook".
Kvetch all you want. Release all that pent-up creativity and lash out at a few sacred bistecs along the way. Release your inner caballero, mi amigo, and finally publish that recipe for corned beef carnitas!
Oh, and you know there's a new Japanese-Jewish fusion restaurant opening up here in Phoenix (of all places), right?
It's call "Sosumi".
I say, "go for it" Steve. I'll buy the first copy, but only if Humberto signs it.
Michael
...of My Alter Ego Humberto Goldberg, a Highly Industrious And Neurotic Hom(i)e Cook".
Kvetch all you want. Release all that pent-up creativity and lash out at a few sacred bistecs along the way. Release your inner caballero, mi amigo, and finally publish that recipe for corned beef carnitas!
Oh, and you know there's a new Japanese-Jewish fusion restaurant opening up here in Phoenix (of all places), right?
It's call "Sosumi".
I say, "go for it" Steve. I'll buy the first copy, but only if Humberto signs it.
Michael