For me, beets are having a moment. I’ve created a ritual out of making sure I have them in my life at least once a week this winter. And recently I found myself coming back to this classic: Beet and Chevré Spread.
One of the things I love about this spread is that it gives the beet every flavor component it needs to shine: salt, fat, acid, sweet. By adding extra virgin olive oil, fresh lemon juice and honey we are amping up the flavor of this spread.
The result: a vibrant and delicious spread that demands to be noticed.
Feel Good Vibes
- Beets are rich in dietary nitrates, great for healthy blood flow and cardiovascular function.
- Chèvre provides high-quality protein and calcium with easier digestibility than cow’s milk cheese. That’s a win for many people.
- Olive oil and beets band together to deliver polyphenols and antioxidants that help reduce inflammation.
Ingredient Substitutions
- No honey? Cane syrup or an unrefined sugar such as muscavado, date or coconut.
- No apple cider vinegar? White wine or champagne vinegar.
- No bay leaf? A sprig of fresh thyme.
- No chevré? A mild feta.
Get the Goods
I’m based in Atlanta, and I have been using Decimal Place Farms goat cheese for 25 years. It’s very mild, with none of the barnyard flavor that turns people off about most goat cheese. The shepherd’s name is Mary and she’s a master at her craft, and I’ve been out to her farm several times over the years. It’s the cleanest barn I’ve ever seen, and she’s got the luckiest goats. This cheese is small batch, extremely local and incredibly delicious. You can find Mary and her cheese at Freedom Park Farmer’s Market, year round.
Recipe Tips & FAQs
- I used Decimal Place Farms chevré to make this Beet & Chevré Spread, which is available at Freedom Park Farmer’s Market.
- If you’re intimidated by beets, I think the best advice I can give you as far as seasoning them is that they need you to hit all the notes: salt, fat, acid, sweet. When you taste your dip, consider all those elements and play with the proportions until you like the result.
- If your spread ends up looking a little runny, you can thicken it back up by putting it in some cheesecloth or a coffee filter and suspending it above a bowl. The liquid will slowly drip out and restore its viscosity.
Serving Suggestions
- Alchemize it by garnishing with a little lavender honey or lightly crushed fennel seed
- Serve it with Chickpea Seedy Crackers or Kale Chips for crunch.
- Pairs well with Roasted Carrot & Harissa Hummus on a grazing board.
- Makes a great sandwich spread. I highly recommend some freshly grilled gluten free sourdough, Beet & Chevré spread and some paté de campagne.
Storage and Shelf Life
Make Ahead: Can be made up to 3 days in advance.
Refrigerate: Store in an airtight container for 3-5 days in the refrigerator.
Freezer: Not recommended.
Final Thoughts
Beets are different, and I get it that sometimes people are nervous to cook with them. But this is your chance to be an artist, or even better, an alchemist.
Let’s transform something affordable and nutritious into something luxurious and exotic by playing on their strengths. Beets already have a gorgeous purple color and a smooth texture that make them stand out in a crowd. Combine them with creamy chevré, tart lemon juice and rich extra virgin olive oil and we’ve gone from health food territory to centerpiece of the grazing board zone.
Have you tried this recipe yet? If so, please share your experience in the comments below. I honestly cannot wait to hear from you about this one! And don’t forget to sign up for the Everyday Alchemy newsletter here.
Beet and Chevré Spread
Special Equipment
- Food Processor
Ingredients
- 10 ounces red or pink beets
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- 1 tablespoon kosher salt
- 1 bay leaf
- ¼ teaspoon black peppercorns
- 6 cups water
- 8 ounces chevré
- ½ lemon juiced
- 2 tablespoons extra virgin olive oil
- Sea salt to taste
- Freshly cracked black pepper to taste
- Flaky salt to taste
- Optional Garnish Pick One:
- Drizzle of extra Virgin Olive Oil
- Drizzle of Lavender Honey
- Toasted Fennel Seeds
Instructions
- Combine the 10 ounces of beets, 2 tablespoons honey, 2 tablespoons apple cider vinegar, 1 tablespoon kosher salt, 1 bay leaf and ¼ teaspoon black peppercorns in a 2 quart saucepan. Add 6 cups of water, or enough to completely cover the beets, and bring to a boil.
- Cover with a lid and reduce to a simmer. Cook until the beets are tender, depending on the size, anywhere from 30 minutes to an hour.
- Remove the beets from the liquid, allow to cool and then use a paper towel to rub the peel off the beet. It should be removed easily if the beets are fully cooked.
- Place the beets and 8 ounces of chevré in a food processor along with the juice of ½ a lemon and 2 tablespoons extra virgin olive oil.
- Season with sea salt and freshly cracked black pepper to taste and process until smooth, then check for seasoning. Garnish with flaky salt and extra virgin olive oil (or either lavender honey or toasted fennel seeds). Serve with assorted veggies, chips or crackers.
Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.
Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.