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Warm Goat Cheese and Heirloom Beet Terrine
by Executive Chef Carlo Cavallo

Beets and goat cheese are two of the best pairings for pinot noir. Together they create a flavorful and satisfying starter.

Pairing: Pinot Noir

Servings: 4

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

Preheat oven to 400°F. Trim greens from beets. Cut off and discard stems. Wrap each beet in foil. Place beets directly on oven rack and roast until tender when pierced with fork, about 1 hour 30 minutes. Cool. Peel beets, then cut each into 1/4 inch slices.

Whisk olive oil, blood orange juice, and orange peel in small bowl to blend; add to beet mixture and toss to coat. Season with salt and pepper. Reserve.

In a small bowl, whisk the egg. Slice the goat cheese logs into 4 slices. Press each portion circles about 2 inches in diameter and 1/4 inch thick. Dip the goat cheese circles in the egg mixture, then dredge in breadcrumbs. In a non-stick pan over high heat, add the canola oil, and cook each goat cheese slice 1 minute on each side or until golden brown. Set them aside.

To Serve:
On each plate, layer the beet slices with a small amount of shaved fennel in between slices. Top each beet tower with a goat cheese slice. Garnish with the cucumber cubes and drizzle with the remaining dressing.

Print Recipe



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