Serves 2 to 4
Studded with lemon zest and salty pistachios, creamy goat cheese is the perfect filling for these delicate appetizers. Consider adding a mandoline to your kitchen arsenal; it makes short work out of delicate tasks like slicing beets.
- 2 beets, greens removed
- 6 ounces chèvre, softened
- 2 tablespoons maple syrup
- Zest and juice of 1 lemon
- ¼ cup chopped pistachios, divided
- 2 tablespoons chopped fresh mint leaves, divided
- Extra-virgin olive oil, to serve
In a medium saucepan, add beets and water to cover by 2 inches. Bring to a boil over medium-high heat. Reduce heat to medium; cook until tender, about 45 minutes. Let cool. Peel beets; cut into ⅛–inch-thick slices using a sharp knife or a mandoline. Place beet slices on paper towels to soak up moisture.
In a small bowl, vigorously stir together chèvre , maple syrup and lemon zest and juice until mixture reaches a whipped consistency. Stir in 2 tablespoons pistachios and 1 tablespoon mint.
Spoon about 2 teaspoons chèvre mix onto each beet slice; fold over like a taco. Sprinkle with remaining 2 tablespoons pistachios and 1 tablespoon mint; drizzle with extra-virgin olive oil, if desired.
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Recipe and photo provided by Edible Charleston. Subscribe to Edible Charleston’s newsletter.