Cheese Terrine with Confit Beet root

150g ricotta cheese
150g cream cheese
150g goat cheese
40g toasted pinenuts
1 lemon
1 beet root
300 ml water
150 ml sugar
1 vanilla pod
1 bag of salad leaves
8 Basil leaves
10 ml olive oil
few slices of rye bread

• In a small pan place the water and sugar. Bring to the boil and whisk until clear syrup.
• Cut the beet root to 1/2 cm cubes and add the to the syrup.
• Cut the vanilla pod into half and add the the beet root.
• Cook gently until soften, about 30-60 min.
• Place all the cheese in a bowl.
• Add the lemon juice and toasted pinenuts.
• Mix well and seasoning if necessary. Put in the fridge for an hour before serving.
• Mix the salad leaves,4 basil leaves with olive oil and season.
• Deep fried the 4 basil leaves for 3 seconds take out to dry.
• Serve the cheese mix on top of toasted rye bread finish with deep fried basil on top,
• salad leaves, and few cubes of the confit beet root.

Love to eat !