Equipment: One 3-inch-by-3-inch-by-14-inch mold, or similar sized loaf pan

1 pound large red beets

1 pound large gold beets

6 gelatin sheets

1 cup cold water

8 ounces Point Reyes blue cheese

Salt, to taste

For vinaigrette:

1 Tbsp. Dijon mustard (divided between beet colors)

1/3 cup rice wine vinegar, unseasoned

1 cup extra virgin olive oil

1 tsp. salt

Preheat oven to 400 degrees. Rinse beets under cold water, pat dry, toss with a little oil and then wrap in aluminum foil (keeping the colors separate). Roast in oven for about 45 minutes to an hour or until fork-tender. Remove and let cool. Remove skins and dice into 1/4 inch pieces (keep colors separate until the last minute). Reserve.

Using a very sharp knife, dipped into very hot water and then wiped dry, carefully cut blue cheese into 1 inch by 1 inch strips (if the cheese crumbles, that’s okay, just re-form it once the cheese is laid into place).

For vinaigrette:  Reserve 1/2 cup of each colored beet and blend with half of each of the vinaigrette ingredients for at least one full minute in a blender.

To Prepare Mold

Rinse the inside of the mold with water and shake dry. Take a large piece of plastic wrap and layer the inside of the mold with it, making sure to have at least 4 inches overlapping the edges on both sides. The water will help adhere the plastic but make sure the surface is as flat as possible.

Place the cold water into a small bowl and then break the sheets of gelatin into the water. Let soften for at least ten minutes. Place 2 cups of water into a small pan and bring to a gentle simmer (the water only needs to be 110 degrees for the gelatin to work).  Remove softened gelatin from cold water and place into hot water. Immediately remove from heat and stir gelatin to dissolve completely.

Divide beets into two bowls then divide gelatin between both of them. Season and toss the beets well to distribute the gelatin evenly. Now strain the beets separately and save the juice! Carefully pour red beets into mold (filling only halfway). Now, place cheese down the center of the terrine from end to end.

Carefully pour just enough of the gelatinized red juice over the beets to cover. Place in refrigerator for 15 minutes to set gelatin. Top with gold beets, level off, then pour gelatinized yellow juice over beets just to cover (do not overload). Seal with the overlapping plastic, then place a flat heavy object on top to press in the contents of the terrine. Refrigerate for 24 hours.

Carefully remove terrine from mold and use a very hot knife to slice portions. Garnish with a small salad with a drizzle of each of vinaigrettes, plus croutons if desired.