Beet Roses with Greek Yogurt Cream Cheese
Serves: 12
  • 1 roll of puff pastry dough, thawed
  • ¼ cup roasted red pepper dip (store bought or homemade)
  • 1 brick Greek Yogurt Cream Cheese (250g), softened
  • 2 tbls butter, melted
  • 3 medium size red beets, roasted, sliced VERY THINLY on a mandoline
  • Fresh parsley for garnish
  1. Preheat oven to 400F. Wash and wrap beets in foil tightly and place on a lined cookie sheet. Roast for 50 minutes.
  2. Roll out the dough on a lightly floured board until it measures 10 X 12 inches. Width is 10, length is 12. Click here for the exact idea.
  3. Slice dough into 6 equal pieces.
  4. Mix melted butter and red pepper dip together in a small bowl.
  5. Whip Greek yogurt cream cheese until light and fluffy in a stand mixer.
  6. Using a pastry brush, paint the dough with the butter/red pepper mixture.
  7. Using an offset spatula, coat dough with a nice layer of the whipped cream cheese.
  8. Remove beets from oven and let cool slightly so they are easy to handle. Peel skin and slice very thinly into round circles and then cut those circles in half.
  9. Start layering your beet slices along the edge of the first strip of dough, leaving half the strip at the bottom so that you can fold it up when you're ready.
  10. Fold up one edge and now roll them into a rose shape.
  11. Repeat with all the strips.
  12. Place into a well greased muffin tin. (I did mine in 3's in a tart tin but you needn't get that fancy)
  13. Brush with any leftover butter/red pepper mixture mixture.
  14. Bake for 45 - 50 minutes or until nicely browned and crispy.
  15. Sprinkle with salt and pepper. Serve with fresh parsley if desired.