Goat-cheese and root-vegetable terrine - country living

6 servings

Ingredients

Quantity Ingredient
1 pounds Carrots
1 16-oz jar whole beets
Dill Dressing (recipe follows)
1 11-oz package soft goat cheese
1 pack 8-oz cream cheese, softened
1 pack 7 1/2-oz farmer cheese
6 Green onions, finely chopped
Fresh dill sprigs (opt.)

Directions

1. At least 6 hours before serving, prepare terrine: Line an 8½- by 4 ½-inch loaf pan with plastic wrap, allowing wrap to overhang all sides by at least 2 inches; set aside.

2. Peel carrots and cut diagonally into ¼-inch-thick slices. Place carrot slices in 2-quart saucepan, cover with water, heat to boiling over medium-high heat. Cook carrots until just tender-10 to 12 min- utcs. Drain and set aside in bowl. Meanwhile, drain beets and cut into ¼-inch-thick slices; set aside in another bowl.

3. Prepare Dill Dressing. Mix half of dressing with carrots; mix remaining dressing with beets.

4. In large bowl, with electric mixer at low speed, beat together goat cheese, cream cheese, and farmer cheese until well blended.

5. To assemble terrine, cover bottom of prepared loaf pan with ⅓ of carrots, arranged in slightly overlapping rows. Sprinkle ⅓ of chopped green onions over carrots, their spread ¼ of the cheese mixture in an even layer to cover onions and carrots. (Fingertips, lightly moistened with water, work best for spreading the cheese.) Arrange half of beets in a layer to cover cheese. Follow beet layer with a layer of cheese and then repeat each layer again using the same amounts: carrot, onion, cheese, beet, and cheese. Sprinkle remaining chopped onions over last cheese layer and top terrine with remaining carrots.

6. Fold overhanging plastic wrap over terrine to cover; refrigerate 6 hours or overnight.

7. To serve, uncover terrine and turn upside down onto a cutting board; gently remove loaf pan and plastic wrap. Slice terrine across into 6 pieces. Transfer to serving plates. Garnish each piece with a dill sprig, if desired.

Dill Dressing: In small bowl, with wire whisk, beat together 3 T cider Vinegar, 2 T finely chopped fresh dill, 1 t honey, and ¼ t salt.

Slowly whisk in ⅓ C light olive oil.

Country Living/May/93 Scanned & fixed by DP & GG

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