Beet and Goat Cheese Canapés
Recipe and photo by Naomi Green of IVGreenhouse!
Beets and goat cheese: the perfect combo to ring in the New Year! These simple bites are beautiful, colorful and, most importantly, delicious: sweet, creamy, and tangy.
2-3 large beets
7 oz goat cheese
.25 c heavy cream
Fresh Thyme Sprigs
Salt and pepper, to taste
Preheat the oven to 350 F
Wrap your beets in foil and drizzle a little olive oil on top and seal up the foil package
You can either put on a baking sheet or straight on the oven rack and set a timer for 1 hour.
While your beets are roasting, whip your goat cheese and add your cream a Tbsp at a time until you have a super smooth (but NOT runny) mixture. Add a pinch of salt and pepper.
Put your mixture in a piping bag with an open star tip.
Remove your beets from the oven and let them cool for a few minutes. Put some gloves on and get some kitchen towel and rub the outside of your roasted beets until all the skin comes off easily.
Slice into .25 inch slices
Use an inch or inch and a half cookie round to punch out your bite size beet pieces.
Pipe a little of your goat cheese mixture onto each beet round & top with a little sprig of fresh thyme.
Serve with wooden skewers or festive toothpicks!
Try replacing goat cheese with cream cheese or ricotta. Play with herbs too—you can switch out thyme for rosemary or mint. We also love this appetizer made with lightly pickled beets!