1. Line two baking sheets with parchment paper or silicone mats.

2. In a food processor, pulse together powdered sugar, almond flour, and beet powder until fine and uniform. Sift to remove any lumps.

3. In a clean bowl, beat egg whites with a pinch of salt until soft peaks form. Gradually add granulated sugar and beat until stiff, glossy peaks appear.

4. Gently fold the almond mixture into the meringue in batches until the batter flows like lava and ribbons off the spatula.

5. Transfer the batter into a piping bag fitted with a round tip. Pipe 1-inch circles onto the prepared trays.

6. Tap trays on the counter to release air bubbles and let rest for 30–40 minutes, until the tops are dry to the touch.

7. Preheat oven to 300°F (150°C) and bake for 15–17 minutes, rotating halfway through.

8. Cool completely before removing from parchment.

9. Prepare the filling: beat goat cheese, cream cheese, honey, and lemon zest until smooth and fluffy. Season lightly with salt and pepper.

10. In a small bowl, toss toasted walnuts with olive oil and a pinch of sea salt.

11. To assemble, pipe a ring of goat cheese filling onto one shell, sprinkle a few walnuts in the center, and top with another shell.

12. Refrigerate assembled macarons for at least 1 hour before serving for best texture and flavor.