Ingredients for 16 servings

2 medium beets

½ package | 50g Castello® Traditional Blue Cheese, crumbled

4 dried dates, pitted and finely chopped

2 tbsp | 30 mL Greek yogurt

1 tbsp | 15 mL fresh lemon juice

¼ cup | 60 mL pumpkin seeds, toasted parsley or cilantro chopped finely for garnish (optional)



Boil beets in a large saucepan of salted water until tender; remove from heat, rinse with cold water and peel when cool enough to handle. Using a mandolin or a sharp knife cut beets into very thin 1/8” slices. Place on paper towels to absorb excess moisture.

Combine remaining ingredients and stir to combine; set aside or refrigerate until ready to assemble.

Scoop a heaping teaspoon of the Blue Cheese filling onto half of a beet slice and fold the other half over. Secure with toothpick if they don’t remain closed on their own. Place on a serving dish and garnish with pumpkin seeds and parsley or cilantro if desired.

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