Here is a recipe that took some great summer beets growing from the garden and turned it into a fantastic starter course for a lunch party. Beets is always one of those vegetables that has either been engrained into someones brain that they either love or hate. I can tell you that I have prepared beets many times and have had people tell me time and time again that they loved the dish but didn't like beets. I love roasted/grilled whole beets that are charred on the outside it is one of the easiest ways to get great flavor out of the beets without doing much to them labor wise.
I think I was like most of those people where my mom didn't always use or cook fresh beets, she probably used the ones in a can that had that nasty juice on them or the pickled beets, I didn't care for either one of them. Both were unpalatable for me and most young kids. I think that scerneiro plays out with a lot us and now when we hear or think of beets, that situation of our childhood comes back to haunt most of us. This recipe might not be the dish that converts you to a beet lover but it is a fantastic dish with the spicy cheese, toasted raisin bread, and pickled vegetables. Here is the recipe I hope you enjoy it!
Beet and rhubarb terrine
3 beets shaved 1/8 thick
6-7 stalks rhubarb shaved 1/8 thick
4 tbsp sugar
2 tsp salt
1 lemon zested
4oz fresh sheeps milk jalapeño cheese
5 slices raisin walnut bread
2 tbsp butter and 2 tbsp oil
Pickled summer vegetables
1 head romanesco
3 radishes sliced
3 carrots sliced
12 oz baby zucchini and squash
3 lbs of summer vegetables instead of cucumbers (cauliflower, radish, squash, zucchini, etc.)
Take a terrine or loaf pan and spray in the inside with non stick spray. Then layer the pan with plastic wrap or parchment paper so that it hangs over the terrine. Using a mandolin thinly slice the beets and rhubarb into the bowl keeping them separated. After slicing place an even layer of beet in the terrine pan. Then alternate with the rhubarb. After you have one layer sprinkle a little with salt and sugar. Repeat until you have filled up the terrine. Once you've filled the terrine, take the excess plastic wrap and fold over the top of the terrine. Place the lid on the terrine and place it in a preheated oven at 375 degrees. Cook for 50-55 min or until a cake tester can easily go to the bottom of the terrine without resistance. Take out and let it cool completely. Then place in a refrigerator overnight (you can press here if you desire by putting weight on top of the terrine.
Un mold the terrine and slice into 3 oz portions. In a large saute pan add olive oil and butter along with the raisin bread. Toast until golden brown on each side. Season with salt and then cut into 3 pieces and place on each plate. Add the terrine slice to the middle of the plate and add a pinch of salt on top. Add the jalapeño cheese and pickled vegetables. Finish with nasturtium leaves. Serve and enjoy!