And the Beet Goes On…
With apologies to Sonny and Cher.
Last spring, my friends at Tucson Village Farm gave me a jar of the beet jam they were making to sell at the market. Immediately, I wanted to combine it with fresh goat cheese, and I always heed these urges.
I came right home and created this Beet Jam and Chèvre Torta. The combination of the tangy cheese with the rich, sweet, earthiness of the beets is a fantastic combination. The jam recipe I used below is loosely based on one from Food 52.
(I’m doing a Tomato Cooking Class to benefit the Tucson Village Farm on June 28 — click the link to find out more!)
~ David
Beet Jam and Chèvre Torta
To print this recipe, please click the small printer icon below.
Ingredients
- 1 pound cooked beets
- 3/4 cup sugar
- finely grated zest of 1 orange
- 1 teaspoon finely chopped thyme
- 1/2 teaspoon kosher salt
- 1/2 cup freshly squeezed orange juice
- 1/4 cup white wine
- 4 ounces goat cheese, very soft
- crackers or toasted bread, for serving
Instructions
- Peel the beets, then coarsely grate them into a 4-quart pot. Over medium heat, add the sugar, orange zest, thyme, and salt. Cook, stirring occasionally, for 4 to 5 minutes, until the beets start to release their juices.
- Add the orange juice and 1 cup of water and bring everything to a boil. Lower the heat to medium or medium-low. Simmer for 20 to 30 minutes, stirring occasionally, until the beets are soft and very tender.
- Pour in the wine and simmer for another 8 to 10 minutes, until a majority of the liquid has evaporated and you are left with a thickened paste.
- Purée the mixture until smooth. Return the mixture to the pot and continue cooking for 5 to 10 more minutes over medium heat, until the jam reaches your desired consistency.
- Makes 1 generous cup, enough for two tortas.
- Note: The jam will last several weeks in the refrigerator. It freezes well, too.
- Oil a 4-inch ring mold and line with a strip of parchment. Place in the center of your serving plate, then spread half the goat cheese on the bottom (if your goat cheese isn’t quite spreadable, microwave it for 5-10 seconds), cover with a layer of beet jam smearing gently with the back of a spoon, and repeat layers ending the beets. Chill for 1 hour.
- Slip off the ring mold, then carefully peel off the strip of parchment leaving your layered torta exposed. Serve with crackers or toasted bread on the side.
- Serves 4 as an appetizer.
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Mad Dog
May 24, 2025 at 5:41 amThat looks amazing – I’ve neve had beet jam before …but I do have a load of beetroot seeds!