Beetroot and Goat’s Cheese Croustade Cups

Beetroot and Goat’s Cheese Croustade Cups

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

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  • Preparation time: 
  • Serves: Up to 10 people

Can be made with these products:


  • 2 cooked beetroots (roughly chopped)
  • ½ garlic clove
  • 25g Greek yogurt plus additional 2 tbsp to mix into the goats cheese
  • 1 tbsp pomegranate molasses
  • 20g fresh breadcrumbs
  • 20g chopped toasted hazelnuts
  • 250g Soft, fresh goats cheese (at room temperature)
  • 24 mini croustade cups
  • Fresh coriander leaf, to garnish
  • Seasoning, to taste


  • Fit the knife blade in the Kenwood Multipro Compact Food Processor Bowl.
  • Blend the beetroot, garlic, Greek yogurt, pomegranate molasses, fresh breadcrumbs and hazelnuts with a pinch of seasoning, to form a coarse paste.
  • In a separate bowl, mix the goats cheese with 2 tbsp of Greek yoghurt, then spoon into a piping bag. Pipe into the croustade cups, half filling each one.
  • Top with small spoonfuls of the beetroot paste, and garnish with fresh coriander. Serve immediately. If prepared in advance the beetroot paste will last in the fridge, covered, for up to 2 days.

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