I have to admit our first Tapas Monday in 2017 was pretty amazing. I think it was partially because the dishes came out so well and partially because we hadn’t had a real Tapas Monday in quite some time. The entire time in the hotel was a wash. After moving into our new place, we had a couple Tapas Mondays, but they were rushed with the busy-ness of the holiday season and unpacking. So, with the holidays over and us fully unpacked, I was able to give Tapas Monday my full attention in January.
It felt good to focus on the creation of the menu. I wanted to make it a totally vegetarian menu that featured ingredients I adore. Beets made the top of the list and got an extra boost from the fact that I could roast them. There’s nothing quite like fighting back the chill of winter by roasting in the oven.
I also wanted to try a different technique. Terrines always present so beautifully, but I’ve never tried serving one. It seemed simple enough. I guessed that the worst case scenario would be that I produced a tasty but unattractive dish. Thankfully I got both attractive and tasty when making this dish.
The garnishes are key to this dish, as they add texture and flavor to the terrine. The almonds, honey, and sprinkle of salt bring the dish to life. Don’t skip the last step in serving this dish!
- 4 small beets
- 5-1/2 oz. goat cheese
- 4 Tb. plain Greek yogurt
- Freshly ground black pepper
- 2 Tb. minced almonds
- Preheat oven to 400.
- Wrap beets in foil and place in oven; roast for 45 minutes or until fork tender.
- Using a paper towel, remove skin from beets; allow to cool.
- Slice beets thinly.
- Combine goat cheese and Greek yogurt until blended. Season to taste with black pepper.
- Line a 9″x5″ loaf pan with plastic wrap.
- Place a single layer of beets on bottom of pan.
- Top beets with half of the goat cheese mixture.
- Repeat with another layer of beets followed by remaining goat cheese mixture.
- Top with final layer of beets.
- Wrap plastic wrap around top of beets; refrigerate for at least 2 hours.
- Unwrap terrine and transfer to a serving plate.
- Sprinkle almonds on top of terrine, drizzle with honey, and finish with a sprinkle of salt.
- Cut into slices, and serve.