Lately, I have been using the container of beet powder we bought for smoothies for lattes.
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Oh my!
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I think it’d be great smeared on crackers or crostini.
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Okay, this one isn’t nearly as interesting as your terrine & @Rooster’s dark choco roasted beet ice cream… oh my. But I decided to just add the beets right into the pot of beet greens w/carrots, bacon, chopped carrot leaves, etc. and make a soup.
It felt healthy.
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What’s the pink filling on this terrine?
I guess I’m boring. I only use beets in salads or with a light vinaigrette dressing.
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Everything from every recipe.
Kidding, sort of. What I can remember is some salt and pepper, some chopped parsley, thyme, a few basil leaves, and some chopped garlic scapes, and in one layer I put some chopped cashews. The pink was bleeding from the beets.
I think the beets were too big, maybe a pound each. They weren’t woody, but they didn’t taste like much. I roasted them.
Makes sense. It looks like frosting! 
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Wait, I thought the filling was a cheese product turned pink from the beets. That’s why crackers seemed the most logical edible vehicle for it.
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Okay, thinking about what is a cheese product. This was made from goat cheese and a bunch of things.
One recipe said heat it. Didn’t do that. One said whip it. Whipped it but not real good. One added cream. Did that.
Definitely pink from beets.
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I love to buy beets and the greens never go to waste. They are as enjoyable as the beet
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Is a cheese product. 
I was reading your answer to @kobuta about what the “pink filling” is and you didn’t list cheese. So I got confused, but the world is right again. Crackers!
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Ah! I see. I was posting to a few threads, and lost track.
It’s soooooo hot here!
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I saw that. Strange, here in in La La Land it’s only low 70’s. It’s actually hotter in Boston. 
Is that inland or coastal? May has been pretty good until the last few days. It’s 101 here right now.
This fish is gorgeously cooked.
Bookmark.
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I was looking for a way to use up the bottle of pomm molasses…
