Recipe courtesy of Food Network Kitchen
Save Recipe Print
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

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Beet and Goat Cheese Arugula Salad

Recipe courtesy of Giada De Laurentiis

Roasted Beet and Goat Cheese Salad

Recipe courtesy of Ree Drummond

Roasted Beet Salad with Walnuts and Goat Cheese

Recipe courtesy of Nancy Fuller

Baked Goat Cheese Dip

Recipe courtesy of Food Network Kitchen

Spinach Salad with Goat Cheese and Walnuts

Recipe courtesy of Food Network Kitchen

Roasted Beets

Recipe courtesy of Ina Garten

Balsamic Roasted Beet Salad

Recipe courtesy of Ina Garten

Roasted Beet Salad

Recipe courtesy of Trisha Yearwood

Browse Reviews By Keyword

          Latest Stories