Step 1

Pre-heat oven to 400 degrees F.  Open the package of beets, drain out the liquid and pat the beets dry.  Dice beets into small pieces.  I usually cut the smaller beets into quarters and the larger beets into about 6 pieces.  Spray a muffin tin well with cooking spray and set aside.

Step 2

Add a little bit of flour to a large, clean surface, like a cutting board and place your unrolled puff pastry down.  Use a rolling pin to roll it out, just a little bit into a rectangle.  Use a pizza cutter, or knife, to cut the puff pastry into about 6 equal pieces.  You can also use a mini muffin tin and cut the dough even smaller*.

Step 3

Place each piece of puff pastry into the muffin tin and use your fingers to push the edges down a little bit, into a cup shape.   To each one, add 3-4 pieces of diced beet and then top with a tablespoon or so of the crumbled goat cheese.  It’s up to you how much of it you want to use.

Step 4

Place the muffin tin in the oven and bake until puff pastry is golden brown and completely cooked through, 30-35 minutes.  Remove from the oven and let cool for about 5 minutes.  Then, use a knife to carefully remove the puff pastry bites from the pan and place them on your serving plate.

Step 5

Drizzle the top of each with a little bit of balsamic glaze and then top with fresh herbs and toasted nuts, if desired.  These should be enjoyed immediately, or kept at room temperature until ready to serve.