Ingredients:

2 small beets, roasted, peeled and finely chopped

2 1/2 cups white flour

2 teaspoons salt

1 teaspoon sugar

4 teaspoons fresh thyme leaves (about 6 twigs, stripped) plus more for garnish

1 cup butter, chopped into 1-inch squares and left in the freezer for at least 30 minutes

1 4-ounce block of goat cheese

Directions:

Preheat oven to 400 degrees. Place beets, unpeeled and wrapped in aluminum foil, on a baking sheet in the oven and cook about 40 minutes, or until a fork can easily be inserted into the beet. When beets have cooled slightly, use foil to peel off skin. Chop finely and set aside.

To make the dough: Combine flour, 1 teaspoon salt, sugar and thyme in a food processor. Pulse lightly to mix ingredients. Add frozen butter and pulse processor until dough becomes crumbly and butter is in small chunks. Slowly add 1/2 cup water, pulsing once between each addition. The goal is to not overwork the dough. Pour mixture into a large bowl and form into balls. Wrap each ball in plastic and place in refrigerator for at least 45 minutes.

Preheat oven to 350 degrees. Roll out one of the balls on a floured surface until dough is about 1/8-inch thick. Work quickly, and keep the other dough balls in the fridge so they stay cold. Press out rounds using cups with about a 3-inch diameter, or larger if you prefer. Combine scraps into a ball and repeat the process. Make filling by placing chopped beets, crumbled goat cheese, 2 teaspoons of thyme leaves and 1 teaspoon salt in a bowl. Mix ingredients together and place 1 teaspoon of the mixture in the center of each dough circle. Wet your hands slightly and pinch up 3 points to make a triangle. Repeat with the other ball of dough. Arrange hamantaschen on an oiled baking sheet and bake for 20 to 25 minutes or until the hamantaschen have a golden brown hue. Serve warm.