Ingredients for Terrine
3 Large beets
2 tbsp olive oil
1/2 cup packed basil leaves
1/4 cup watercress
2 tbsp walnuts, chopped
3 cloves garlic, smashed
2 tbsp Parmesan cheese, grated
1/4 cup olive oil
1/4 lb soft goat cheese (room temp)
Salt & pepper, to taste

Method
1. Preheat oven to 350F or 180C
2. Drizzle beets with 2 tbsp oilive oil, salt & pepper; wrap in foil, tightly, and bake for 2 hours, or until tender.  Allow to cool, peel & slice with mandoline or with knife.
3. Add basil, watercress, walnut, garlic, Parmesan cheese & black pepper to a food processor & chop.  Add 1/4 cup olive oil, and puree until smooth. Add goat cheese & stir to combine. (If mixture separates, simply refrigerate for about 15 minutes). Season to taste.
4. Line a 7"x4"x2" loaf pan with plastic wrap, making sure that it is large enough to hang over the sides.  Layer 1/3 of beet slices on bottom, overlapping the layers. Spread 1/2 of cheese mixture onto beets. Repeat the layers. Press down on mixture and press the overhanging plastic wrap on top. Refrigerate until chilled for approx. 3-4 hours.
5. Run a knife along inside of terrine. Place large plate upside down over the terrine and invert to unmould. Remove plastic wrap and slice terrine into 3/4" slices. Serve with salad.

Ingredients for Vinaigrette & Salad
1 clove garlic
1/2 tsp Dijon mustard
1tbsp white wine vinegar
Salt & pepper to taste
3 tbsp roasted walnut oil
1 bunch watercress, washed, dried & torn

Method
1. Add garlic, mustard and vinegar in a bowl. Season with salt and pepper.
2. Whisk in walnut oil until combined.
3. Place watercress in bowl & season with salt and pepper. Drizzle with vinaigrette & toss.