Recipe courtesy of Food Network Kitchen
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Beet and Goat Cheese Phyllo Cups
Total:
2 hr
Active:
20 min
Yield:
12 cups
Level:
Easy
Total:
2 hr
Active:
20 min
Yield:
12 cups
Level:
Easy

Ingredients

Directions

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.

Photograph by Ryan Dausch

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