The Beets Recipe

Prepare beets

If your beets are not already cooked, roast whole wrapped beets at 400°F (200°C) for 45–60 minutes until tender; cool, peel, and slice into 1/4" rounds. If using cooked beets, slice into 1/4" rounds. Use a mix of red and golden for color contrast.

Dress beets

In a bowl, whisk together 2 tbs olive oil, 1 tbs sherry vinegar, 1 tsp salt and 1/2 tsp black pepper. Toss sliced beets gently in the dressing until evenly coated. Set aside to marinate for 10–15 minutes at room temperature.

Quick-pickled onion (if not ready-made)

Thinly slice 1 small red onion and place in a jar. Heat 1/2 cup water with 1/2 cup apple cider vinegar (or white wine vinegar), 1 tablespoon sugar and 1 teaspoon salt until sugar dissolves; pour hot brine over onions, cool to room temperature and refrigerate 10–15 minutes. Use 1/2 cup pickled onion for the dish.

Whip the cheese

Place 8 oz fresh chèvre in a food processor or bowl. Add 3 tbs milk or cream, 2 tbs creme fraiche (or Greek yogurt), 1 tsp prepared horseradish, 1/2 tsp salt, 1/4 tsp pepper, 1/2 tsp lemon zest and 1/2 tsp lemon juice. Process or whip with a hand mixer until smooth, light and spreadable. Taste and adjust horseradish and salt — horseradish should be present but not overpowering.

Transfer

Spoon the whipped goat cheese into a piping bag or a small bowl for easier plating. Keep covered in the fridge until plating; let sit 5–10 minutes at room temperature before serving so it softens slightly.

Crisp lavash

Preheat oven to 375°F (190°C). Brush each lavash sheet lightly with 1/2 tbs olive oil on both sides and place directly on an oven rack or sheet tray. Bake 6–8 minutes, flipping once halfway, until just crisp and slightly golden at the edges. Remove and break into large pieces or cut into triangles while warm.

Toast walnuts

While lavash bakes, warm a small skillet over medium heat. Add 1/4 cup chopped walnuts and toast, stirring, 2–3 minutes until fragrant and slightly darker. Watch closely to avoid burning. Remove from heat and cool.

Assemble plates

Lay lavash pieces on a serving platter. Spread or pipe dollops of whipped goat cheese across the lavash (about 1–2 tbs per dollop). Arrange marinated beet slices on and around the cheese. Scatter pickled red onion over beets. Sprinkle toasted walnuts and chopped fresh dill across the top. Add a handful (about 1/2 cup) of microgreens or baby arugula for freshness. Drizzle very lightly with honey if using (about 1 tsp total) and finish with a pinch (1/4 tsp) coarse flaky salt and a grind of black pepper.

Serve

Serve immediately so lavash stays crisp. Provide small knives or spoons for spreading and encourage guests to take a mix of lavash, whipped cheese and beets in each bite.