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Beetroot and goat's cheese cups  recipe

Beetroot and goat's cheese cups recipe

8 ratings

When feeding a crowd, it helps to have a few easy-assembly dishes up your sleeve. These colourful beetroot cups make delicious party nibbles or bites to share as part of a buffet and can be made ahead of time. The tangy goat's cheese and crisp pastry are the perfect base for earthy beetroot, crunchy nuts and a little zingy lemon. See method

  • Serves 16 (makes 16 cups)
  • 20 mins to prepare and 35 mins to cook, plus cooling
  • 181 calories / serving
  • Vegetarian


  • 200g beetroot, scrubbed and trimmed
  • 1 tbsp olive oil
  • 375g pack ready rolled shortcrust pastry
  • 300g soft goat's cheese
  • 80g Greek-style yogurt
  • 2 tsp Dijon mustard
  • 2 garlic cloves, crushed
  • 15g pistachios, roughly chopped
  • 10g chives, snipped
  • 1 lemon, zested

Each serving contains

  • Energy

  • Fat

    13g 19%
  • Saturates

    6g 29%
  • Sugars

    2g 2%
  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 11.6g Protein 4.9g Fibre 1.1g


  1. Preheat the oven to gas 6, 200°C, fan 180°C and place a baking tray on the middle shelf to heat through. Slice the beetroot into 16 small wedges or evenly-sized chunks. Pile the beetroot onto a large square of tin foil and drizzle with the olive oil.
  2. Wrap the foil around the beetroot to form a sealed parcel, then place back on the hot baking tray and roast for 15-20 mins until tender. Unwrap the beetroot and season with a pinch of salt while hot. Leave to cool completely.
  3. Meanwhile, unroll the pastry and stamp out 16 rounds using a 7cm cutter. Gently press each round into the holes of a muffin tray to make a shallow cup. Bake for 12-15 mins until lightly browned, then leave to cool in the tin. If the pastry has puffed up during baking, gently press it back down into shape with a spoon while still warm.
  4. Mix together the goat's cheese, yogurt, mustard and garlic until completely smooth, then chill for at least 20 mins or until ready to assemble.
  5. To serve, spoon a dollop of the cheese mixture into each pastry cup, then top with a piece of roasted beetroot and a few of the chopped pistachios. Garnish with the snipped chives and grate over the lemon zest before serving.

Tip: These cups are great to make ahead if feeding a crowd. Fully assembled, the cups can be made up to 2 hours ahead and stored in the fridge. Alternatively, the cooked and cooled beetroot and pastry cups, and the whipped goat's cheese mixture, can all be made up to 2 days in advance and stored separately in airtight containers. While the cheese mixture should be chilled, the cups can be kept at room temperature.

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