Beetroot and Goat’s Cheese Cups

Why You’ll Love This Recipe

I like how these cups feel both rustic and refined at the same time. The beetroot adds sweetness, the goat’s cheese brings creaminess, and the pistachios give just the right crunch. I also enjoy how easy it is to prepare them with ready-rolled pastry, which saves me time while still delivering a homemade feel.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

200g beetroot, scrubbed and trimmed
1 tbsp olive oil
375g pack ready rolled shortcrust pastry
300g soft goat’s cheese
80g Greek-style yogurt
2 tsp Dijon mustard
2 garlic cloves, crushed
15g pistachios, roughly chopped
10g chives, snipped
1 lemon, zested

Directions

1. I preheat my oven to 200°C (400°F).
2. I scrub and trim the beetroot, then toss it in olive oil and roast it for 40–45 minutes until tender. Once cooled, I peel and chop it into small cubes.
3. I roll out the shortcrust pastry and cut out circles to fit into a muffin tin, pressing them in to form pastry cups.
4. I prick the pastry bases with a fork, then blind-bake them with baking beans for 10 minutes. I remove the beans and bake for another 5 minutes until golden.
5. In a bowl, I mix together the goat’s cheese, Greek-style yogurt, Dijon mustard, and crushed garlic until smooth.
6. I spoon the cheese mixture into the cooled pastry cups.
7. I top each one with roasted beetroot pieces.
8. I sprinkle over chopped pistachios, snipped chives, and a little lemon zest before serving.

Servings and Timing

This recipe makes about 12 cups, depending on pastry circle size. I usually spend around 25 minutes preparing, 45 minutes roasting the beetroot, and 15 minutes baking the pastry, so the whole recipe takes about 1 hour and 25 minutes.

Variations

Sometimes I use roasted butternut squash instead of beetroot for a sweeter flavor. I also like swapping pistachios for walnuts or hazelnuts. If I want a sharper taste, I add a touch of horseradish to the goat’s cheese mixture.

Storage/Reheating

I store the cups in an airtight container in the fridge for up to 2 days. I prefer eating them cold or at room temperature, but I can reheat them gently in the oven at 160°C (320°F) for 5–8 minutes if I want them warm.

FAQs

Can I use pre-cooked beetroot instead of roasting it?

Yes, I sometimes use vacuum-packed cooked beetroot to save time, but roasting gives a deeper flavor.

Can I make these cups ahead of time?

Yes, I bake the pastry and roast the beetroot ahead, then assemble everything just before serving.

What pastry works best for this recipe?

I like shortcrust for its crispness, but puff pastry also makes a lighter alternative.

Can I use another cheese instead of goat’s cheese?

Yes, I sometimes use cream cheese or ricotta for a milder flavor.

Do I need to peel the beetroot before roasting?

No, I roast it with the skin on, then peel it easily once it’s cooked.

Can I freeze these cups?

I don’t recommend freezing them once assembled, but I freeze the baked pastry shells and roasted beetroot separately, then assemble fresh.

How do I keep the pastry cups from getting soggy?

I make sure the beetroot is well-drained and the pastry is baked until crisp before filling.

Can I add herbs other than chives?

Yes, I’ve tried parsley, dill, and even thyme, all of which work well.

What can I serve alongside these cups?

I like serving them with a light green salad for a complete starter.

Can I make mini versions for parties?

Yes, I use a mini muffin tin to make bite-sized cups that work perfectly for canapés.

Conclusion

I love how these Beetroot and Goat’s Cheese Cups combine sweet, tangy, and nutty flavors in one elegant bite. They’re simple to prepare yet impressive enough for special occasions, and I find myself making them whenever I want a colorful and delicious appetizer.

Print