Ingredients

3 large beets (about 1 lbs (750 g) 2 tbsp (25 mL) olive oil Salt and freshly cracked black pepper to taste cup (125 mL) packed basil leaves cup (50 mL) watercress 2 tbsp (25 mL) walnut pieces 3 cloves garlic, smashed 2 tbsp (25 mL) grated Parmesan Freshly ground black pepper cup (50 mL) olive oil lb (125 g) soft goat cheese (at room temperature) Vinaigrette 1 clove garlic, minced tsp (2 mL) Dijon mustard 1 tbsp (15 mL) white wine vinegar Salt and freshly cracked black pepper to taste 3 tbsp (45 mL) roasted walnut oil 1 bunch watercress, washed, dried and torn into pieces

Description

This Light, Fresh Terrine Is A Snap To Prepare. If You Don't Have A Japanese Mandolin For Sliing The Beets, Slice Them By Hand With A Sharp Knife.

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