Beet and Chevré Spread
Beet and Chevré Spread that’s vibrant, creamy, and deeply flavorful. Perfect for grazing boards, entertaining, or an elevated everyday snack.
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.