At least 6 hours before serving, prepare terrine

1. Line a 8.5" x 4.5" loaf pan with plastic wrap (the wrap should go over all sides), set aside
2. Combine the dill dressing ingredients above
3. Peel carrots and cut diagonally into 0.25" thick slices. Place carrot slices in a saucepan and cover with water. Heat to a boil over medium heat. Cook until barely tender, about 10 minutes. Drain and toss with the dill dressing.
4. With a mixer or food processor, blend the 3 cheeses and green onions
5. To assemble the terrine...
   1. Cover the bottom of the loaf pan with 1/3 carrots arranged in overlapping rows
   2. Spread 1/4 of the cheese mixture in an even layer to cover the carrots (use your fingers!)
   3. Arrange half of the beets in a layer to cover goat cheese
   4. Add another layer of cheese
   5. Repeat.
6. Fold overhanging plastic wrap over terrine to cover and refrigerate 6+ hours
7. To serve, uncover and turn upside down. Slice into pieces and garnish with dill