4 red beets
4 golden beets
8oz soft goat cheese
2 cloves garlic, minced
2 tablespoons fresh chives, minced
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon freshly ground black pepper
3 tablespoons honey, separated
¼ cup walnuts, roughly chopped
Scrub the beets before placing them in a large saucepan. Cover with water and place over a medium-high heat. Simmer 30-40 minutes, or until tender. Drain and set aside to cool.
Once cooled, peel the beets (wearing gloves to prevent staining) and slice very finely with a mandolin, keeping the golden and red beets separate.
In a small mixing bowl, combine the goat cheese, garlic, herbs, pepper, and 1 tablespoon of the honey and mix thoroughly.
Prepare a 9x5-inch loaf pan by lining it with saran wrap long enough to hang over the edges, being sure to press it into all the sides and corners.
Lay down a thin, even layer of red beets, ensuring the edges overlap so the entire bottom of the pan is covered, followed by a layer of the cheese mixture, a layer of the golden beets, etc.
Continue until all of the ingredients have been used, ending on a layer of beets.
Cover the terrine with saran wrap and a plate, dish, book, or other heavy object on top to compress the layers. Chill at least 8 hours.
Turn the terrine out onto a place, drizzle with remaining honey and garnish with walnuts. Serve immediately.
