Serves 4 You will need: 12 beets, in as many different
colors as you can find. 1 lb soft goat cheese salt and pepper, to taste glug of olive oil basil leaves pistachios edible flowers for garnish, any kind flaky salt, for finishing Cook the beets in boiling water until soft. This will take about 30 minutes. Peel and let cool. Slice very thinly. Line 1 or 2 bread tins with plastic wrap, leaving some overhang to fold over once the terrine is completed. Start layering the beets and goat cheese as if you were making a lasagna, seasoning with salt and pepper and a small drizzle of olive oil between layers. Start with the lighter colored beets first, followed by a layer of goat cheese. Continue to layer beets in darker colors with the goat cheese. End with a layer of beets. Cover with plastic and place something heavy like a can on top. Leave in the fridge overnight. Unwrap and slice with a sharp knife into bite sizes. Sprinkle with salt and add pistachios and flowers.
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