Ruby Orange & Golden Beet Seled Chevre Cream Recipe

Cook the beets

Place the chopped ruby and golden beets in a medium saucepan. Add the water or vegetable broth to come about 1/3 up the beets. Bring to a simmer over medium heat, cover, and cook until very tender when pierced with a fork, about 18–22 minutes. Drain, reserving about 2 tablespoons of the cooking liquid.

Blend the purée

Transfer the cooked beets to a blender or food processor. Add 1 tablespoon olive oil, orange zest, 2 tablespoons fresh orange juice, salt, and black pepper. Purée until completely smooth, adding up to the reserved cooking liquid a tablespoon at a time if needed to reach a silky, spreadable consistency. Taste and adjust salt, pepper, or orange juice. Keep warm or let cool to room temperature for assembly.

Soften and mix cheeses

In a medium bowl or the bowl of a food processor, combine the room-temperature chèvre and Greek yogurt (or crème fraîche). If you prefer a looser cream, add 2 tablespoons heavy cream. Add honey, lemon juice, orange zest, 1/2 teaspoon fine sea salt, and 1/4 teaspoon freshly ground black pepper.

Whip to a smooth cream

Whisk vigorously by hand or process on low speed until the mixture is completely smooth and fluffy, about 1–2 minutes by hand or 30–45 seconds in a processor. Taste and adjust seasoning — add a touch more honey if you want sweeter, more lemon if you want brightness, or more salt if needed. Transfer the chevre cream to a piping bag or a bowl for spreading.

Prepare garnishes: toast the walnuts or pistachios in a dry skillet over medium heat, stirring, until fragrant and lightly browned, 3–4 minutes. Roughly chop and set aside. Lightly dress microgreens or baby arugula with a few drops of olive oil and a pinch of salt (optional). Slice and lightly toast baguette slices if using.

Plate the dish: On a serving platter or individual plates, spread a generous spoonful (about 2–3 tablespoons) of beet purée into an oval or smear using the back of a spoon to create a colorful bed. Pipe or dollop 1–2 tablespoons of the chèvre cream on top of or next to the beet smear. Repeat to create 6–8 small portions for sharing (or fewer larger portions).

Finish and serve: Scatter toasted nuts over the chèvre cream and beet purée, then top with a few microgreens. Drizzle each portion lightly with olive oil and a small run of honey (about 1 teaspoon per plate). Finish with a light sprinkle of finishing sea salt and freshly cracked black pepper. Serve immediately with toasted baguette slices or crackers.