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Beet Towers with Goat Cheese and Edamame

Gorgeous and rich, these bite-sized appetizers combine the earthy flavors of beets and edamame with tangy goat cheese.


2 1/2 pounds yellow beets, roasted and sliced

24 oz. plain goat cheese, softened

1/2 cup edamame, steamed and shelled

Sprigs of Ready-Set-Serve Parsley

Edible petals (optional)

Balsamic syrup (optional)


Spray a round cake pan with non-stick spray. Line pan with plastic wrap both vertically and horizontally so all sides are covered, leaving several inches hanging off the sides.

Arrange beet slices to cover the bottom of the pan. Top with thin layer of goat cheese. Repeat until pan is filled with layers to the top. Gently fold plastic wrap over the top both vertically and horizontally, so all is sealed.

Refrigerate overnight. To unmold, unwrap plastic wrap and place face-side down on cutting board. Remove pan, then peel off plastic wrap. Using a biscuit cutter warmed in hot water, cut terrine into 12 rounds. Remove with spatula and top with edamame and parsley. Garnish with edible petals and/or drizzle with balsamic syrup (optional).

Three towers per appetizer serving.