Warm Goat Cheese and Heirloom Beet Terrine

Roth Estate

10309 Chalk Hill Road
Healdsburg, CA 95448

Beets and goat cheese are two of the best pairings for Pinot Noir. Together they create a flavorful and satisfying starter in this beautiful terrine.

  • 4 medium golden or Chioggia beets
  • 1/4 cup extra-virgin olive oil
  • 4 tablespoons Muscat vinegar
  • 1/2 teaspoon grated blood orange zest
  • Juice of 1 blood orange
  • Salt and freshly ground pepper, to taste
  • 1 egg
  • 1/2 cup bread crumbs
  • 2 logs (each 3 1/2 ounces) fresh goat cheese
  • 2 tablespoons canola oil
  • 1 small fennel bulb, shaved paper-thin
  • 1 small cucumber, peeled and cut into cubes


Preheat the oven to 400°F. 

Trim off the greens from the beets (reserve the greens for another use), and cut off and discard the stems from the beets. Wrap each beet in aluminum foil. Place directly on the oven rack and roast until the beets are tender when pierced with a fork, about 1 1/2 hours. Let cool, then peel the beets and cut into 1/4-inch slices. Place in a bowl.

In a small bowl, whisk together the vinegar, olive oil, blood orange juice and orange zest. Add to the beet mixture and toss to coat. Season with salt and pepper. Set aside.

In a small bowl, whisk the egg until blended. Place the bread crumbs in another small bowl. Cut each goat cheese log into 2 slices. Press each cheese round so it is about 2 inches wide and 1/4 inch thick. Dip each round in the egg mixture and then dredge in the bread crumbs. 

In a nonstick fry pan over high heat, warm the canola oil. Working in batches, add the cheese slices, turning once, until golden brown, about 1 minute per side. Transfer to a plate. 

On each individual plate, layer the beet slices with a small amount of shaved fennel in between the slices, reserving the dressing left in the bowl. Top each beet tower with a slice of goat cheese. Garnish with the cucumber cubes and drizzle with the remaining dressing.

Roth Estate

10309 Chalk Hill Road
Healdsburg, CA 95448