Beetroot and goat’s cheese cups

Beetroot and goat’s cheese cups
  • Serves icon Makes 24
  • Time icon Less than 30 minutes

These great-tasting, no-cook canapés are quick to assemble at the last minute, suitable for veggies and they look gorgeous. The perfect party food? We think so.

Nutrition: per serving

Calories
58kcals
Fat
3.6g (1.7g saturated)
Protein
2.3g
Carbohydrates
4g (1.7g sugars)
Fibre
0.4g
Salt
0.2g
Calories
58kcals
Fat
3.6g (1.7g saturated)
Protein
2.3g
Carbohydrates
4g (1.7g sugars)
Fibre
0.4g
Salt
0.2g

Per canapé

Ingredients

  • 4 cooked beetroot
  • 1 garlic clove
  • 50g Greek yogurt
  • 2 tbsp pomegranate molasses
  • 40g fresh breadcrumbs
  • 40g chopped toasted hazelnuts
  • 150g very soft, fresh rindless goat’s cheese (we used Chavroux)
  • 24 mini croustade cups (we used Rahm’s, from Sainsbury’s, Waitrose and Ocado)
  • Fresh coriander leaf, to garnish

Method

  1. In a food processor, whizz the beetroot with the garlic clove, Greek yogurt, pomegranate molasses, fresh breadcrumbs, hazelnuts and seasoning to form a coarse paste.
  2. Put the goat’s cheese in a piping bag, then half-fill the croustade cups .
  3. Top with spoonfuls of the beetroot paste, then garnish each with a fresh coriander leaf. Serve straightaway, or keep the beetroot paste in the fridge, covered, for up to 2 days, then assemble at the last minute.

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