Roasted Red Beet And Goat Cheese Terrine

• 4 red beets, about baseball size, trimmed
• 2 pounds soft goat cheese
• 4 teaspoons minced thyme
• 4 teaspoons minced rosemary
• 1 1/2 tablespoons black truffle oil
• Salt and fresh black pepper

1. Preheat oven to 400 degrees.
2. Wrap beets in heavy foil.
3. Roast until easily pierced with a knife, about 2 hours.
4. Cool, then rub off skins with paper towel.
5. Using a mandoline or sharp knife, slice beets as thin as possible.
6. Line an 11-by-3 1/2-by-3-inch terrine with plastic wrap.
7. Line bottom and sides with beet slices, overlapping slightly.
8. Melt goat cheese in double boiler or bowl set over simmering water.
9. Transfer to food processor, and add thyme, rosemary, truffle oil and salt and pepper to taste.
10. Process until smooth.
11. Place goat cheese in a pastry bag without a tip (or use two large spoons), and pipe into mold.
12. Smooth mixture, and top with layer of beet slices.
13. Press gently on top to flatten and compress.
14. Trim any slices that extend above top, to make neat edge.
15. Cover, and refrigerate at least 2 hours, up to two days.
16. To serve, invert chilled terrine onto a plate and remove plastic wrap.
17. Cut terrine into 16 slices, and allow to come to room temperature.
18. Place two slices on each of eight serving plates, accompanied by a mache salad if desired.

red beets, goat cheese, thyme, rosemary, truffle oil, salt

Taken from cooking.nytimes.com/recipes/11009 (may not work)