These Roasted Beet & Goat Cheese Skewers are an elegant, bite-sized appetizer featuring tender roasted beets, tangy whipped goat cheese, and fresh herbs, all layered on cocktail skewers. Perfect for parties, wine nights, and vegetarian-friendly menus.
Preheat oven to 400°F (200°C).
Scrub beets and wrap individually in foil. Place on a baking tray and roast for 40–50 minutes, or until fork-tender.
Let cool slightly, then peel skin off using paper towels or hands.
Cut into bite-sized cubes (about ¾ inch).
In a bowl, blend goat cheese, cream cheese/yogurt, honey, lemon zest, and a pinch of salt until smooth and fluffy.
Spoon into a piping bag or zip-top bag with the corner snipped (optional, but helpful for neatness).
Thread one beet cube onto each skewer.
Pipe or spoon a small rosette or dollop of goat cheese mixture on top.
Sprinkle with crushed nuts, microgreens, or herbs.
Drizzle with balsamic glaze for an extra burst of acidity and visual flair.
Wine:
Pinot Noir (earthy + beet = love)
Dry Rosé or Sauvignon Blanc
Sparkling wine (contrasts the creaminess)
Other Canapés to Pair With:
Mini Crostini with Whipped Ricotta
Prosciutto-Wrapped Melon
Endive Boats with Walnut & Apple
Beets ahead: Roast and cube the beets up to 2 days in advance and store refrigerated.
Color tip: Use a mix of red and golden beets for visual contrast (wipe knife between cuts to avoid bleeding).
Nut allergy? Omit nuts or use toasted seeds like pepitas or sunflower seeds.
Want vegan? Use vegan goat-style cheese and maple syrup.
16 servings