Beet & Goat Cheese Terrine Salad

 

1-1/2 lb fresh beets, or as I used, 4 already cooked beets from the produce section of the grocery store, zest of 1 lemon, 12 oz fresh goat cheese, 1 Tbsp finely chopped chives, ¼ cup honey, salt and pepper.  Mix well.

Get out your muffin tin. By the way this will make about 6 beet goat cheese terrines. Slice your beets thin, but not too thin! I actually slice my beets over a paper towel to absorb all the juices.

Place a single beet slice in the bottom of each cup. Line sides of each cup with beet slices, bedding to fit into the edge if needed, so that each cup is entirely lined with beets. Spoon goat cheese filling into each and top with beet slices to cover goat cheese. Chill for at least 2 hours.

To serve, gently pull out each terrine and put over a bed of your favorite lettuce.

Top with walnuts, cranberry bits, or anything else that makes you happy! Enjoy!