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
21m Easy 95%
Spinach Goat Cheese Souffle
15m Intermediate 100%
Spinach and Goat Cheese Frittata Ham Cups
23m Easy 93%
Breakfast Egg Wrap with Goat Cheese and Watercress