To make hoecakes: Sift together dry ingredients in a large mixing bowl. Grate in butter using a cheese grater, distributing it loosely into the flour by hand. Place the whole mixture in the freezer or refrigerator for 30 minutes or so. Crumble butter into mixture using fingers or a dough cutter if needed, until butter/flour mixture is well incorporated and butter pellets are no more than pebble sized. Using a mixing spoon or gloved hands, gradually fold in buttermilk. To ensure buttermilk is completely incorporated, mix together with your hands. To shape, scoop roughly 1-ounce pieces of the dough by hand, and loosely pat into disks.
 
To cook hoecakes: Preheat oven to 350°. While oven is heating, warm a stove top griddle, large cast iron, or non-stick frying pan over medium-high heat, and grease pan lightly with the fat of your choice. (Nothing wrong with a little bacon grease here, but coconut oil, canola or any high-heat oil will work great.) Working in batches of 6 drop the disks onto the griddle and cook 2 to 3 minutes, checking to see when they start to brown on the bottom. Once lightly browned on one side, flip to the other side to brown and press gently on the disks to flatten to around 2/3- inch thickness. Once both sides brown, remove and place on a parchment-lined baking sheet to rest until all disks are griddled and you’re ready to finish and serve.
 
Bake hoecakes at 350° for 15 to 20 minutes, rotating pan halfway through. These can be held in a warm oven for an hour or two.
 
To make chevre: Whisk all ingredients together, adding the cream in increments. Adjust seasoning and honey as desired.
 
To make beets: If cooking different types of beets, keep these separate during the cooking process so the colors don’t bleed onto each other, and maintain their beautiful uniqueness.
 
Bring all ingredients except beets to a boil. Add beets and simmer until cooked completely. Beets should be fork tender but not disintegrating. Once cooked through, strain from liquid and cool immediately on a sheet tray in the fridge. If you cook different types of beets, store separately.
 
To make gremolata: Bring 1 quart water to a boil. Add butternut squash and cook until softened. Strain and cool in a mixing bowl in the refrigerator. While butternut is cooking, simmer onions and garlic in oil until just softened (do not brown or caramelize). Combine onions and butternut in mixing bowl and allow to cool. Combine with all of the remaining ingredients. Just before serving, toss the chilled beets in with the butternut gremolata.
 
To serve: Plate the warmed hoecakes and top with a dollop of the whipped chevre. Top each with a tablespoon of beet & butternut gremolata. Drizzle with honey for a little extra sweetness as desired.