This Beet Terrine is **so** darn good. If you are a fan of beets, this will knock your socks off, if you are not a fan of beets, get over it and try this dish! How awesome would this be to bring to a party, you would get all the oohs and ahhs. It is as beautiful as it looks and is sweet and tangy, with the saltiness of the pistachios… perfect!
I had been playing with beet recipes and Olivari Olive Oil contacted me and asked if I would try their product and share a little about their company. I was thrilled for the opportunity, not only because I am all about olive oil, but because I knew their olive oil would help showcase this recipe.
Here is a reason to love Olivari, they said they weren’t really looking for me to gush on and on about their product, though I am sure they won’t mind me saying, this is a great tasting Olive Oil, but they asked me to write about their campaign. To Olivari, the little things are everything and to prove their commitment they launched the “Year of Little” Campaign. Simple and sweet they want us all to take time time to celebrate the little things. What a novel idea, step back and appreciate all that we have and the memories that got us here. So please take a second to head over to their Facebook page and tell them I sent you, tell them how you make time for the “little things” in life. Before I share my “little” Beet Terrine recipe I wanted to show you all the different healthy ways you can enjoy Olivari Olive Oil with the tour done by Mr. Olivari himself.
use with tomatoes, honey, carrots, snap peas, vinegar, green beans and bread.
I hope this post and Olivari’s “Year of Little” campaign will make you remember something “little” in your life, maybe a memory or an act that was little, but big in its impact.
- 6 red beets
- 6 yellow beets
- 10 ounces of goat cheese, room temperature
- 1/4 cup of salted pistachios, shelled and finely crushed in food processor
- Fresh basil leaves, cut into slivers (about 6 large leaves)
- zest from 1/2 lemon
- Pinch of kosher salt and ground black pepper
- 1/4 cup of Olivari Olive oil + more for drizzling
- In two separate pans boil water.
- Add yellow beets to one pan and red to the other and cook for 30 minutes.
- Remove with a slotted spoon and set aside to cool.
- Take plastic wrap and line a loaf pan letting plastic wrap overhang on both sides, enough so that you can grab wrap to lift out finished terrine.
- In a bowl, add goat cheese, lemon zest, olive oil, salt, pepper and pistachio and stir to blend.
- When beets have cooled, peel and slice thinly.
- Line pan with a layer of yellow beets, slightly overlapping.
- Then add a 1/4 cup of goat cheese mixture, spreading over beets.
- Add a sprinkle of basil slivers and a drizzle of olive oil.
- Continue layering yellow beets, goat cheese, basil and olive oil four times and then start with red, continuing the layering four times.
- *Make sure that you finish with a beet layer and drizzle of olive oil. (you will not reach top of pan.
- Take plastic wrap flaps and cover your last layer
- Place heavy cans on top of plastic to compress terrine. (I used marinara cans.
- Place in refrigerator for 2 or more hours.
- When you remove, unwrap and use plastic to lift terrine out of pan.
- Slice and serve with drizzle of Olivari Olive oil
Olivari Olive Oil is celebrating “One Year of Little”. Visit their Facebook page to learn why the little things are everything.
This is a sponsored conversation written by me on behalf of Olivari . The opinions and text are all mine.