Description
Elegant roasted beet cups filled with creamy whipped goat cheese, drizzled with honey and topped with walnuts and fresh herbs for a vibrant, savory-sweet appetizer.
Ingredients
Scale
For the Crust:
- 4 medium beets, trimmed and scrubbed
- 8 oz goat cheese, softened
- 1/4 cup heavy cream
- 2 tbsp honey, plus extra for drizzling
- 1/2 cup walnuts, chopped and toasted
- 2 tbsp fresh thyme leaves
- 2 tbsp olive oil
- Salt and black pepper to taste
- Fresh mint leaves for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss beets with olive oil, salt, and pepper, wrap individually in foil, and roast for 45-60 minutes until tender. Let cool, then peel and slice into 1/2-inch thick rounds.
- Using a small cookie cutter or knife, cut a hole in the center of each beet round to create a cup shape. Set aside on a serving platter.
- In a bowl, whip goat cheese with heavy cream and honey until light and fluffy. Season with salt and pepper.
- Spoon or pipe the whipped goat cheese into each beet cup. Drizzle with additional honey and top with toasted walnuts, thyme, and mint leaves.
- Serve immediately or chill for up to 1 hour before serving for a firmer texture.
Notes
You can customize the seasonings to taste.