Beetroot and Goat’s Cheese Cups

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Crisp pastry cups filled with creamy goat’s cheese, roasted beetroot, crunchy pistachios, and fresh herbs for an elegant and flavorful appetizer.

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

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Preheat oven to 200°C (400°F).
Toss scrubbed beetroot in olive oil and roast for 40–45 minutes until tender. Let cool, then peel and cut into small cubes.
Roll out shortcrust pastry and cut circles to fit a muffin tin. Press into tin to form pastry cups.
Prick pastry bases with a fork, blind-bake with baking beans for 10 minutes, then remove beans and bake another 5 minutes until golden.
In a bowl, mix goat’s cheese, yogurt, Dijon mustard, and garlic until smooth.
Spoon cheese mixture into cooled pastry cups.
Top each cup with roasted beetroot pieces.
Sprinkle over pistachios, snipped chives, and lemon zest before serving.

Use pre-cooked beetroot to save time, though roasting gives richer flavor.

Shortcrust pastry provides crispness, but puff pastry can be used for a lighter version.

Swap pistachios for walnuts or hazelnuts for variety.

Add horseradish to the cheese mixture for a sharper flavor.

Assemble just before serving to avoid soggy pastry.

Find it online: https://justsosavory.com/beetroot-and-goats-cheese-cups/