Beetroot and goat’s cheese cups

Name: Beetroot and goat’s cheese cups
Yield: Makes 24
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

Easy
December 2013

Easy
December 2013

Test kitchen approved

Makes 24
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.

Vegetarian recipes

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

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

Per canapé

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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

Method

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.
Put the goat’s cheese in a piping bag, then half-fill the croustade cups .
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.