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.
© 2025 Copyright Cocoa & Lavender
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!
Cocoa & Lavender
May 24, 2025 at 2:06 pmI think you’d like it, Mad Dog — so start growing those beets!
Fran @ G'day Souffle'
May 24, 2025 at 6:37 amI’m not usually a fan of beets but I could definitely picture myself slathering this on some crackers or pita bread! The sweet and the tangy flavors really go together and the addition of the thyme sounds interesting!
Cocoa & Lavender
May 24, 2025 at 2:06 pmThanks Fran — it really is a great combination, and, as I said, even beet-haters like it.
Barb
May 24, 2025 at 7:09 amI never cook beets because I never thought the taste was worth the mess made when preparing them. I have to admit though this sounds like a great combination of flavors, and it’s very pretty!
Cocoa & Lavender
May 24, 2025 at 2:08 pmBarb — This is one of those times that you can use pre-cooked beets available at stores like Trader Joe’s or Kroger’s. It makes it so much easier to pull something like this off! That way you don’t have to go to all the work of cooking them. However, my favorite way to roast them is with a couple slice slices of orange peel and thyme with a little olive oil in foil. Put them in the oven and forget about them for about an hour.
Mimi Rippee
May 24, 2025 at 8:28 amOoooh yes! I love the orange and thyme in there. Such a beautiful presentation.
Cocoa & Lavender
May 24, 2025 at 2:08 pmThe flavor combinations are fantastic, Mimi. And it does make for a really pretty presentation.
Eha Carr
May 24, 2025 at 2:49 pmSomething absolutely and totally new to me – would never have thought of using two of my favourite foods like this 🙂 ! Wine, orange juice and thyme – am trying to taste the composite in my palate and it seems very inviting! Hope you will be able to post something from your tomato cooking class!!!
Cocoa & Lavender
May 25, 2025 at 1:08 amThanks, Eha! It is a nice combination, especially with the tangy chèvre.
I’m looking forward to the tomato class — will keep everyone posted!
FEL!X
May 24, 2025 at 6:36 pmOh David! I just cooked 2 big beetroots: one for Ravioli, the other one for what?
Now I know: to prepare your very special jam!!!
Thank you for share this extraordinary recipe.
Cocoa & Lavender
May 25, 2025 at 1:09 amThanks Felix! Your ravioli sound fantastic. I hope you enjoy the jam!
Gerlinde de Broekert
May 24, 2025 at 7:30 pmI love beets and your ja m looks fantastic.
Cocoa & Lavender
May 25, 2025 at 1:09 amThanks, Gerlinde!
angiesrecipes
May 24, 2025 at 9:43 pmEarthy, sweet and delicious…this is a wonderful appetizer. Now I just have to persuade my husband to eat some beet.
Cocoa & Lavender
May 25, 2025 at 1:09 amAh — is he a beet-hater, Angie? I wish we could convince them all…
sherry
May 25, 2025 at 1:17 amhow i love beetroot! this looks beautiful David and i bet tastes wonderful!
sherry
Cocoa & Lavender
May 25, 2025 at 10:23 amThanks, Sherry — its a great combination.
Ronit
May 25, 2025 at 9:52 amGreat dish! Beets pair so well with goat cheese, and here you’ve made this combination even tastier, with the addition of orange and thyme. Definitely on my list to make soon! 🙂
Cocoa & Lavender
May 25, 2025 at 10:24 amThanks, Ronit. And everyone who makes this can adjust the sugar levels to their liking.
Pauline
May 29, 2025 at 5:15 pmI’ve never eaten beetroot jam David, and that needs to change. This is indeed such a wonderful idea for a very delicious and stylish appetiser. Such beautiful presentation as well. Well done, thanks so much.
Cocoa & Lavender
May 30, 2025 at 3:59 amThank you so much, Pauline — we really enjoyed it a lot. If you like your beetroot jam less sweet, reduce the sugar but you will need to cook it longer. I hope you enjoy it!
Jeff the Chef
May 30, 2025 at 6:43 amThe combination of beet jam and chèvre sounds like a perfect balance of earthy sweetness and tangy richness. As always, an absolutely stunning presentation. I would’ve just slopped the jam over the cheese and hoped it would look artsy, but you not only make it beautiful, but created two layers! Definitely a creative and elegant appetizer!
David Scott Allen
May 30, 2025 at 6:49 amThanks, Jeff. I sometimes like to go over the top with presentation — it feeds my creative side. Glad you like the recipe!
Valentina
May 31, 2025 at 1:53 pmWow, I’ve never even thought of beet jam. I’m all in! And I can’t wait to try it with the goat cheese. 🙂 ~Valentina
Cocoa & Lavender
June 2, 2025 at 3:48 amIt is a wonderful combination, Valentina! The two parts work so well together. Thanks for your comment!
Ben | Havocinthekitchen
June 1, 2025 at 8:41 amI’m a big beetroot fan. But jam? I never would have thought! What an exciting and unique recipe. Need to try this one.
Cocoa & Lavender
June 2, 2025 at 3:48 amThanks, Ben. I hope you enjoy it when you give it a shot.
Inger
June 3, 2025 at 5:07 amI love how you created a Beet Jam recipe for those of us not gifted a jar of it! My CSA already has yellow beets available so I’ll need to try this soon!
Cocoa & Lavender
June 4, 2025 at 8:02 amIt was fun playing with the Food 52 recipe for their beach jam. And the nice thing is, you can use pre-cooked beets from the grocery store, which makes everything just a bit easier. Wouldn’t it be beautiful if you used a combination of red and yellow beets to make two different jams and different colored layers?
Marcelle
June 7, 2025 at 9:48 amDavid, I love beets. 💘 I don’t make dishes with them nearly enough. I recently made homemade pickled beets, a huge batch of them. They are so good and I will be snacking on this large jar full of them for a while!! I have to try this jam this summer, it looks so good. Great recipe, my friend!!
2pots2cook
June 12, 2025 at 2:20 amOh yes! With you all the way! Perfect one!
Cocoa & Lavender
June 12, 2025 at 4:11 pmThanks — we are serving often during beet season!