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Pickled Baby Beets with Goat Cheese and Kumquats

Sweet, sour, tangy, and nutty—this appetizer combines a wide range of flavors in one bite!


1/4 C pistachios, chopped finely

5 1/2 oz. plain goat cheese

6 baby beets, roasted, peeled, & pickled

6 candied kumquat, sliced


Divide cheese into six equal portions and roll into balls. Rolls cheeseballs in chopped pistachios until covered. Arrange one pickled beet and one nut-crusted cheeseball on an appetizer spoon. Garnish with candied kumquats.