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.