Beetroot and goat’s cheese cups

  • Portion size: Makes 24
  • Less than 30 minutes
  • Difficulty: easy

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.

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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
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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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Nutrition

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

Per canapé

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