Mini Beet, Goat Cheese & Pistachio Phyllo Cups Recipe
These easy beet, goat cheese and pistachios phyllo cup appetizers are filled with all of the flavors of fall and are perfect for entertaining!
Servings: 30 Phyllo Cups
Calories: 33kcal
Ingredients
- 2 small beets scrubbed & stalks removed
- 1 tablespoon + 1 teaspoon white wine vinegar
- 1 tablespoon + 1 teaspoon olive oil
- 1 teaspoon agave nectar
- 30 Athens Mini Fillo Shells 2 boxes, defrosted
- 2 ½ ounces soft goat cheese chevre
- ¼ cup shelled pistachios finely chopped
Instructions
- Place the beets in a medium saucepan and cover with cold water (water 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 fillo shell with ½ teaspoon goat cheese. Gently press the goat cheese into bottom of each shell.
- Divide the beet mixture evenly between the filled fillo shells. Sprinkle the chopped pistachios over the beets. Serve.
Notes
Weight Watchers Points: 2 (Points+), 2 (Old Points)
Nutrition
Serving: 2Stuffed 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