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Discussion Starter · #1 ·
My husband came home with 3 beautiful golden beats and 3 purple beets. I want to make a terrine somewhat like this one http://www.thingsimadetoday.com/2016/02/16/rainbow-beet-terrine-with-goat-cheese/ but I do not want to use goat cheese. I want to incorporate some of the flavors in this dish into my terrine http://cravecheese.com/recipe-detail.php?Mascarpone-Layered-Beets-93 although can I mix the mascarpone with a saltier cheese? Also I want to use the beet greens in the dish as well. Help me pull this together!
 

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I'd use the beet greens to top it with or use the whole blanched leaves as a layer to separate the colored beets. Blanched and shocked to retain bright color.

 I don't see any reason you can't mix the cheeses but I  would start by mixing a little at first and see how it tastes. 

     For more even layering you could grind up the beets. Or cut them more squarish to sit side by side without overlap. I'd also try adding the cheese layer then chilling a while to firm up the cheese before adding the next layer. This would add to the prep time of course but would make more distinct layering. And make sure the beets have been thoroughly dried before putting in the terrine to help prevent bleeding. 
 

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Beets and goat cheese go together nicely, one of my favorites. I just pulled about a dozen beets planted last fall, might roast then tomorrow.

While still warm I just put them in a bit of rw vinegar, olive oil, agave, s&p and some thin sliced red onion. Let marinate for a couple of hours, drain and top with copious amounts of goat cheese.
 

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Discussion Starter · #5 ·
I whipped 8oz mascarpone with 4oz of feta.  I layered the terrine and it's setting over night.  I want to serve it drizzled with balsamic reduction, herb oil, and candied pecans.  That's the plan.
 

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His terrine is rather lose and sloppy. I would recommend pressing the terrine to have a nicer visual and a tighter product. You can wrap a piece of cardboard the size of the inside of the top of your terrine dish in foil, so that it can press onto the terrine but fit inside the walls of the dish. Place some heavy cans on top and leave the whole thing in the fridge overnight. 
 

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A terrine is typically made in a terrine pan but you can use a bread loaf pan or any appropriately sized rectangular container. Then when you place the weight on, the ingredients will compress in place. You don't need a lot of weight, about 2 or 3 pounds should do it. This is important as it helps the terrine hold together when you un-mold and slice it. 

But you can always make more if you've already made this one. 

( You can also add a bit of gelatin to the cheese mixture to help the terrine set if you don't mind the addition of an animal product. Agar agar works too but the proportions are different.)
 

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Discussion Starter · #12 ·
Here's my terrine!

It was very tasty. Next time I will stick with only mascarpone, although the feta was a nice addition too. I liked the herbed oil which was made with parsley, mint and lemon zest but I think it would have been better if it was basil instead of parsley. The honey roasted pecans were a superb addition to this. Overall I am really happy with how this turned out and would like to delve deeper into the terrine world, I'm thinking smoked salmon terrine and/or fruit terrine is next. I'm on the lookout for a terrine dish. On a side note, does anyone know what to do with a LOT of leftover beet terrine? Not exactly easy to give to a friend, definitely not easy to transport.

 
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