Goat Cheese and Pistachio Beet Bites

Studded with lemon zest and salty pistachios, creamy goat cheese is the perfect filling for these delicate appetizers. Consider adding a mandoline to your kitchen arsenal; it makes short work out of delicate tasks like slicing beets. 

Photography By | February 05, 2020

Ingredients

SERVINGS: 2 to 4 Serving(s)
  • 2 beets, greens removed
  • 6 ounces chèvre, softened
  • 2 tablespoons maple syrup
  • Zest and juice of 1 lemon
  • ¼ cup chopped pistachios, divided
  • 2 tablespoons chopped fresh mint leaves, divided
  • Extra-virgin olive oil, to serve

Instructions

In a medium saucepan, add beets and water to cover by 2 inches. Bring to a boil over medium-high heat. Reduce heat to medium; cook until tender, about 45 minutes. Let cool. Peel beets; cut into ⅛--inch-thick slices using a sharp knife or a mandoline. Place beet slices on paper towels to soak up moisture.

In a small bowl, vigorously stir together chèvre, maple syrup and lemon zest and juice until mixture reaches a whipped consistency. Stir in 2 tablespoons pistachios and 1 tablespoon mint. 

Spoon about 2 teaspoons chèvre mix onto each beet slice; fold over like a taco. Sprinkle with remaining 2 tablespoons pistachios and 1 tablespoon mint; drizzle with extra-virgin olive oil, if desired.
 

Ingredients

SERVINGS: 2 to 4 Serving(s)
  • 2 beets, greens removed
  • 6 ounces chèvre, softened
  • 2 tablespoons maple syrup
  • Zest and juice of 1 lemon
  • ¼ cup chopped pistachios, divided
  • 2 tablespoons chopped fresh mint leaves, divided
  • Extra-virgin olive oil, to serve
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