This terrine makes a beautiful brunch dish for a special gathering. If you can't find watercress, use baby or micro arugula. Serve with our Reserve Sauvignon Blanc.
8 golden beets, unpeeled
6 ounces fresh goat cheese
2 ounces cream cheese
1 tablespoon fennel, finely diced
3 tablespoons lemon juice
1 tablespoon tarragon, lightly chopped
1/4 cup Round Pond Italian Extra Virgin Olive Oil
1 bunch watercress
Salt and pepper to taste
Roast beets in 350°F oven for 45-60 minutes or until fork-tender. Remove and allow to cool. Peel and slice evenly.
Puree cheeses until very smooth.
Combine fennel, juices and half of the tarragon in a small bowl. Set aside.
In a plastic-lined mold, layer beets then cheese mixture. Season and repeat until mold is full, with beet layer on top. Fold excess plastic over the top and refrigerate at least 30 minutes to set.
Turn terrine out of mold but do not unwrap. Slice while still wrapped to preserve the shape.
Whisk Round Pond Italian Extra Virgin Olive Oil into fennel-lemon mixture to emulsify. Season with salt and pepper to taste. Toss watercress and additional tarragon with vinaigrette and serve alongside terrine slice.
Yields 6 servings