Beet and Goat Cheese Phyllo Cups
- Level: Easy
- Yield: 12 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 201
- Total Fat
- 9
- Saturated Fat
- 4
- Carbohydrates
- 22
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 6
- Cholesterol
- 12
- Sodium
- 282
- Total: 2 hr
- Active: 20 min
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
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.