It not only looks amazing but tastes divine!

Serves 4

1. Cook the beets in boiling water until soft. This will take about 30 minutes.
2. Peel and let cool.
3. Slice very thinly.
4. Line 1 or 2 bread tins with plastic wrap, leaving some overhang to fold over once the terrine is completed.
5. Start layering the beets and goat cheese as if you were making a lasagna, seasoning with salt and pepper and a small drizzle of olive oil between layers. Start with the lighter colored beets first, followed by a layer of goat cheese.
6. Continue to layer beets in darker colors with the goat cheese.
7. End with a layer of beets.
8. Cover with plastic and place something heavy like a can on top.
9. Leave in the fridge overnight.
10. Unwrap and slice with a sharp knife into bite sizes.
11. Sprinkle with salt and add pistachios and flowers.

TIP:
Try to find as many colors and shades of beets as possible!

Photography by Frances Janisch (recipe also by Frances Janisch)