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Beet and Goat Cheese Phyllo Cups

Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

Recipe courtesy of Food Network Kitchen

Watch how to make this recipe.

From: Food Network Magazine

Beet and Goat Cheese Phyllo Cups

Name: Beet and Goat Cheese Phyllo Cups
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT2H0M0.000S
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

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Level: Easy

Total: 2 hr
Active: 20 min

Yield: 12 cups

Level: Easy

Total: 2 hr
Active: 20 min

Yield: 12 cups

Ingredients

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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

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.