This dramatic, gorgeous terrine isn't just visually arresting; it's also absolutely delicious — and such a sophisticated change of pace from a salad to start the meal. We used beets, haricots verts, and wax beans here, but feel free to improvise if other vegetables look tempting at your local farmers market; you'll need a total of 6 cups of cooked vegetables. Since the vegetables are cooked until very tender — a knife should be able to cut through them without resistance — the terrine slices beautifully.
·Do not use red beets in place of the Chioggia or golden beets, as they will dye all the vegetables red.
·Stainless steel, glass, and enameled cast iron are nonreactive; avoid pure aluminum and uncoated iron, which can impart an unpleasant taste and color to recipes with acidic ingredients in them.
·Terrine can be chilled in pan, covered with plastic wrap after 2 hours up to 2 days.
