- 750 ml Florida Tangerine Juice
- 250 ml Florida Grapefruit Juice
- 100 g Florida Tangerines, segmented
- 4 each Potatoes, shaved thinly
- 750 ml Beetroot juice
- 1 teaspoon Turmeric
- 340 g Goat cheese
- 25 g Shallots, minced
- 15 g Chives, minced
- White pepper
- 50 g Fennel, shaved thinly
- 2 tablespoons Extra virgin olive oil
Divide the shaved potato evenly between 2 small pots; add the beetroot juice to one and the turmeric, grapefruit juice and tangerine juice to the other.Simmer both pots until the potatoes are fork tender (approximately 4–6 minutes).Allow the potatoes to cool in the liquid.
While the potatoes cool, mix the goat cheese, shallots and chives together; season with salt and pepper.Place mixture into a piping bag with a medium-hole tip.
Line the interior of a terrine mould with cling film.Lay 2 layers of the beet-dyed potato slices in the bottom of the terrine mould.Pipe 1 centimetre of the goat cheese on top, spreading it evenly across.Lay 2 layers of the tangerine-juice-and-turmeric-dyed potatoes onto the cheese, pressing firmly down so the terrine is smooth and even.
Repeat these steps for two more layers of each ingredient.Cover the top with cling film, pressing firmly down, and place in the refrigerator for 2 hours to chill.
Combine the tangerine segments, fennel and extra virgin olive oil; season with salt and pepper.
Remove the terrine from the mould and slice into 1 centimetre sections.Place 2 sections on each plate; arrange the fennel and tangerine salad on top and serve.