Phyllo cups filled with the tangy and sweet flavors of beets, goat cheese and pistachios. An easy and unique appetizer for entertaining guests. Recipe by Dara Michalski from Cookin’ Canuck blog.
- 2 small beets, scrubbed with stalks removed
- 1 tablespoon + 1 teaspoon white wine vinegar
- 1 tablespoon + 1 teaspoon olive oil
- 1 teaspoon agave nectar
- 2 packages (15 count, each) Athens® Phyllo Shells
- 2 1/2 ounces soft goat cheese chevre
- 1/4 cup shelled pistachios, finely chopped
Place the beets in a medium saucepan and cover with cold water (water should 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 ½-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 phyllo shell with ½ teaspoon goat cheese. Gently press the goat cheese into the bottom of each shell. Divide the beet mixture evenly between the filled phyllo shells. Sprinkle the chopped pistachios over the beets.
Serving: 2 Filled Shells | Calories: 33kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 20mg | Potassium: 28mg | Fiber: 1g | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 0.3mg | Calcium: 5mg | Iron: 0.1mg