Easy Beet Pesto Cucumber Bites

Beet Pesto Cucumber Bites

Make these easy, healthy, festive appetizers for your holiday table with just minutes of prep time.

So much of holiday food is heavy, fatty and so unhealthy that I find myself craving fresh and healthy food this time of year.

I have discovered a new thing in my kitchen: BEET PESTO. It is so flavorful and delicious that I am putting it on lots of food these days. I smear it on sandwiches, chicken breasts, toast, etc., etc., etc. You will love it on these bites, but you will love to use it in so many other ways.

These are perfect for your holiday table – because they are made of  bright holiday colors.

Happy, Happy Holidays to all!

Beet Pesto Cucumber Bites

BEET PESTO CUCUMBER BITES

Makes about 18 appetizers

2 medium beets
1/2 cup diced toasted walnuts
a few sprigs of parsley
3 – 4 tablespoons extra virgin olive oil
1 cucumber
4 ounces goat cheese

Preheat oven to 350 degrees.

Wrap beets in aluminum foil and place on a baking sheet. Bake for 50 minutes or so, until fork tender. Remove from oven and let cool to room temperature.

Peel beets and chop beets. Place in food processor with walnuts and parsley. Pulse until very small bits while drizzling in olive oil. When mixture is in small bits. Taste and add salt and pepper to taste.

Slice cucumber into rounds that are about 1/3 inch thick. Place about 1 tablespoon of beet mixture on top. Crumble goat cheese on top. Serve immediately.

Beet Pesto Cucumber Bites
 
Prep time
Cook time
Total time
 
Easy, festive, healthy appetizers for your holiday table!
Author:
Recipe type: Appetizer
Cuisine: Holiday
Serves: 18
Ingredients
  • 2 medium beets
  • ½ cup diced toasted walnuts
  • A few sprigs of parsley
  • 3 - 4 tablespoons extra virgin olive oil
  • 1 cucumber
  • 4 ounces goat cheese
Instructions
  1. Preheat oven to 350 degrees.
  2. Wrap beets in aluminum foil and place on a baking sheet. Bake for 50 minutes or so, until fork tender. Remove from oven and let cool to room temperature.
  3. Peel beets and chop beets. Place in food processor with walnuts and parsley. Pulse until very small bits while drizzling in olive oil. When mixture is in small bits. Taste and add salt and pepper to taste.
  4. Slice cucumber into rounds that are about ⅓ inch thick. Place about 1 tablespoon of beet mixture on top. Crumble goat cheese on top. Serve immediately.

 

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