Beet and Goat Cheese Phyllo Cups

  • Level: Easy
  • Total: 2 hr
  • Active: 20 min
  • Yield: 12 cups
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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


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.

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