Mini Beet, Goat Cheese & Pistachio Phyllo Cups
Mini Beet, Goat Cheese & Pistachio Phyllo Cups might be a good recipe to expand your hor d'oeuvre repertoire. One portion of this dish contains approximately 1g of protein, 2g of fat, and a total of 31 calories. This recipe serves 30 and costs 30 cents per serving. 22 people were glad they tried this recipe. This recipe from Cookin Canuck requires agave nectar, olive oil, pistachios, and goat cheese. From preparation to the plate, this recipe takes about 40 minutes. With a spoonacular score of 15%, this dish is not so awesome. If you like this recipe, take a look at these similar recipes: Mushroom, Leek and Goat Cheese Mini Quiche in Phyllo Cups, Mini Phyllo Cups with Whipped Goat Cheese, Grapes, and Thyme, and Mini Blue Cheese Quiche Phyllo Cups.
Servings: 30
Preparation duration: 15 minutes
Cooking duration: 25 minutes
Ingredients:
1 tsp agave nectar or honey
2 small beets, scrubbed & stalks removed
30 Athens Mini Fillo Shells (2 boxes), defrosted
2 ½ oz. soft goat cheese (chevre)
1 tbsp + 1 tsp olive oil
¼ cup shelled pistachios, finely chopped
1 tbsp + 1 tsp white wine vinegar
Equipment:
sauce pan
whisk
bowl
Cooking instruction summary:
Place the beets in a medium saucepan and cover with cold water (water be about 2 inches higher than the beets). Bring to a simmer and cook until the beets are tender when pierced with a fork, about 25 minutes.Remove the beets from saucepan, let cool slightly, then peel. Cut the beets into -inch dice and transfer to a bowl.In a small bowl, whisk together the vinegar, olive oil and agave nectar. Pour over the beets and stir to combine.Fill each fillo shell with teaspoon goat cheese. Gently press the goat cheese into bottom of each shell.Divide the beet mixture evenly between the filled fillo shells. Sprinkle the chopped pistachios over the beets. Serve.
Step by step:
1. Place the beets in a medium saucepan and cover with cold water (water be about 2 inches higher than the beets). Bring to a simmer and cook until the beets are tender when pierced with a fork, about 25 minutes.
2. Remove the beets from saucepan, let cool slightly, then peel.
3. Cut the beets into -inch dice and transfer to a bowl.In a small bowl, whisk together the vinegar, olive oil and agave nectar.
4. Pour over the beets and stir to combine.Fill each fillo shell with teaspoon goat cheese. Gently press the goat cheese into bottom of each shell.Divide the beet mixture evenly between the filled fillo shells. Sprinkle the chopped pistachios over the beets.
5. Serve.
Nutrition Information:
covered percent of daily need
