Preheat oven to 150°C (302°F). Line baking sheets with parchment paper.

In a bowl, mix almond flour, powdered sugar, and beet puree until well combined.

In a separate bowl, whisk egg whites until soft peaks form, then gradually add granulated sugar while continuing to whisk until stiff peaks form.

Gently fold the almond flour mixture into the egg whites until fully incorporated.

Pipe the batter into circles on the prepared baking sheets and let it sit for 30 minutes to form a skin.

Bake for 15 minutes or until macarons are firm.

Allow macarons to cool completely before filling.

In a bowl, mix goat cheese, walnuts, honey, thyme, salt, and black pepper until smooth.

Pipe or spread the goat cheese mixture onto half of the cooled macarons and top with the remaining halves.