Beet and Goat Cheese Phyllo Cups

Save Recipe
  • Level: Easy
  • Total: 2 hr
  • Active: 20 min
  • Yield: 12 cups
Share This Recipe


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


  1. 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.
  2. Bake the phyllo shells as the label directs. Let cool.
  3. 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.
  4. 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.

Goat Cheese Quiche

Herbed Goat Cheese and Market Salad in Phyllo Cups

Goat Cheese and Beet Salad

Goat Cheese-Beet Chip Salad

Beet and Marinated Goat Cheese Salad

Microwave Beets with Greens and Goat Cheese

Beet, Apple and Goat Cheese Salad

Goat Cheese with Carrots and Beet Horseradish on Toast