Beet terrine of red and yellow beet

Name: beet terrine of red and yellow beet
Cook time: 30 min
Total time: 570 min
Yield: 12
Ingredients: 500 g beetroot; 500 g yellow beet; 6 twig fresh thyme; 2 el crema de balsamico; 375 g fresh goat cheese natural 45

Terrine without beetroot and beetroot with crema de balsamico, goat's cheese and thyme.

Ingredients

Kitchen Stuff

2 cake mold of approx. 25 cm

Directions

Preheat the oven to 180 ° C. Peel the beetroot and pack them in aluminum foil. Puff them in the oven for about 60 minutes.
Remove the leaves from the sprigs of thyme and mix them with the crema the balsamic vinegar. Crumble the cheese as small as possible.
Allow the beets to cool down until you can grab them. Plan into thin slices; keep the red beetroot apart from the yellow one.
Mix the beetroot with half of the balsamic thyme mixture and the yellow beetroot with the other half.
Line the cake mold with aluminum foil. Place a layer of red beet slices in the mold and crumble some goat cheese.
Continue to make layers with half of the red beet slices and a quarter of the cheese.
Continue with the yellow beet slices and half of the cheese. Finish with the rest of the cheese and the rest of the red beet slices.
Fold the foil closed and put the other cake mold in the mold.
Put a few heavy glances in there. Leave to set in the refrigerator for at least 8 hours. Cut into slices.