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Blue Beetroot Fold-Overs

Blue Beetroot Fold-Overs

16 servings
Sour Fruity

ingredients

  • 2 medium beets
  • ½ package | 50 g Castello® Traditional Crumbled Danish Blue
  • 4 dried dates, pitted and finely chopped
  • 2 tbsp / 30 ml Greek yogurt
  • 1 tbsp / 15 ml fresh lemon juice
  • 1/4 cup / 60 ml pumpkin seeds, toasted parsley or cilantro chopped finely for garnish (optional)

preparation

1. 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.

2. Using a mandolin or a sharp knife cut beets into very thin 1/8” slices.

3. Place on paper towels to absorb excess moisture.

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

5. Scoop a heaping teaspoon of the Castello® Traditional Crumbled Danish Blue filling onto half of a beet slice and fold the other half over.

6. Secure with toothpick if they don’t remain closed on their own.

7. Place on a serving dish and garnish with pumpkin seeds and parsley or cilantro if desired.