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