We made these little bite sized morsels for Valentine’s Day because nothing quite says “I Love You” in my house like Beets do…plus, they’re the perfect colour for the day! Anyway, my wife’s grandma had given me a bag of cooked diced beets she had leftover, which made this dish even easier to make since I didn’t have to boil the beets.
In the end, these little tartlets were bursting with the sweet earthiness of the beets, the salty creaminess of the cheese, and the peppery pepperiness of the pepper. On top of it, there was a really fun texture difference between the smooth silky filling and the crunchy light shells. If you’re looking for a fun vegetarian treat for the beet lovers in your life, this one’s for you!
Time: 15 Minutes (+ 60 Minutes if starting with raw beets)
Ingredients:
- Beets (raw or pre-boiled)
- Crumbled Chèvre
- A small splash of milk
- Black Pepper
- Phyllo Dough Tartlet Shells
Method:
- If using raw beets, rinse and boil them. Then, when they’re cooled, peel them with your thumbs, and cut them into small cubes.
- If using precooked beets, just cut them into small cubes.
- Preheat your oven to 375 degrees F, and arrange your phyllo dough tartlet shells on a baking sheet.
- Place your beet cubes in your blender along with your crumbled Chèvre, a splash of milk, and some freshly cracked black pepper. Puree. **If you used too much milk, and your mixture is too liquidy, simmer in a saucepan to thicken.
- Use a spoon to scoop your beet mixture into the tartlet shells.
- Bake for 5-10 minutes.
- Plate, devour, and enjoy!
