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5 from 1 vote

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!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Appetizers, Appetizers For Entertaining
Cuisine: American
Keyword: Healthy Hors D'Oeuvres, Phyllo Cups, Roasted Beets
Servings: 30 Phyllo Cups
Calories: 33kcal



  • 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.


Weight Watchers Points: 2 (Points+), 2 (Old Points)


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