MINI BEET, GOAT CHEESE & PISTACHIO PHYLLO CUPS

By jarren

Ingredients

• 2 small beets, scrubbed and stalks removed
• 1 tablespoon + 1 teaspoon white wine vinegar
• 1 tablespoon + 1 teaspoon olive oil
• 1 teaspoon agave nectar or honey
• 30 Athens Mini Fillo Shells (2 boxes), defrosted
• 2 1/2 ounces soft goat cheese (chevre)
• 1/4 cup shelled pistachios, finely chopped

Details

Servings 15
Preparation time 15mins
Cooking time 40mins
Adapted from cookincanuck.com

Preparation

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.

Remove the beets from saucepan, let cool slightly, then peel. Cut the beets into 1/2-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 1/2 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.