2.0 – 1 reviews • Appetizer
| Level: |
Easy |
| Total: |
2 hr |
| Active: |
20 min |
| Yield: |
12 cups |
Ingredients
- 1 small red beet
- 1 tablespoon extra-virgin olive oil
- 12 frozen mini phyllo shells
- 1 4-ounce log goat cheese
- 1 tablespoon heavy cream or milk
- 1 teaspoon honey
- Kosher salt
Instructions
- Preheat the oven to 375 degrees F. Put the beet on a sheet of foil, drizzle with the olive oil and wrap to enclose. Bake until easily pierced with a knife, 60 to 70 minutes. Let cool, then peel and chop.
- Bake the phyllo shells as the label directs. Let cool.
- Pulse the goat cheese and heavy cream in a mini food processor until smooth. Add the chopped beet, honey and 1/4 teaspoon salt. Pulse until very smooth and bright pink, about 1 minute.
- Transfer the beet mixture to a large resealable plastic bag and snip off a corner; pipe into the phyllo shells. Refrigerate at least 20 minutes before serving.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
201 |
| Total Fat |
9 g |
| Saturated Fat |
4 g |
| Carbohydrates |
22 g |
| Dietary Fiber |
1 g |
| Sugar |
2 g |
| Protein |
6 g |
| Cholesterol |
12 mg |
| Sodium |
282 mg |