The Food Matters Project: Pistachio Goat Cheese + Beet Bites

Total Shares 56

Did you have a good Fourth of July? I hope so! We did and I am excited to say that summer has *FINALLY* arrived in Seattle. Now, lets cross our fingers and do a dance to the weather gods so that this weather sticks around for a while!

This week’s Food Matters Project challenge is Beet “Sandwiches” (page 83), chosen by Meg from My Wholefood Romance. Bittman’s interpretation of Beet Sandwiches are essentially beet chips topped with a goat cheese, pistachio and watercress filling. To see the original recipe, please click here.

Though they sound yummy, I was in no mood to turn on my oven and I wanted to whip up a quick bite (think light appetizer/snack) that required minimal cooking and less than 10 minutes to pull together.

This little dish gets even easier if you live near a Trader Joe’s and can pick up a package of their pre-cooked beets (peeled and boiled). If you don’t, feel free to prepare your beets how you normally would and make them ahead if you can, as this recipe is flexible as far as the actual beet preparation you choose.

This should be an interesting week, to see what all of the other Food Matters Project members made this week, click here!

5.0 from 1 reviews
The Food Matters Project: Pistachio Goat Cheese + Beet Bites
1 Point Plus Per Bite - Recipe Makes Approximately 32 Bites
Serves: 32
  • ¼ cup shelled and salted pistachios
  • ¼ teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 8 ounce goat cheese log
  • 8 ounces (about 4 small) cooked beets
  • 1 box water crackers
  1. Place shelled pistachios in bowl of food processor and process until finely chopped but still a bit crunchy. Remove one tablespoon of pistachios and set aside in a small bowl for garnish.
  2. Add sea salt, black pepper and goat cheese to chopped pistachios and pulse until combined and crumbly like this.
  3. Thinly slice cooked beets.
  1. Line 32 water crackers and place one piece of sliced beet in the center of each cracker.
  2. Spoon one half-teaspoon of the goat cheese mixture on top of each beet slice.
  3. Finish with a sprinkle of the chopped pistachios that you set aside earlier, serve and Enjoy!


Total Shares 56 is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to


  1. says

    This is what I will be bringing to the Locust Grove Heritage vegetable garden end of gardening season potluck. Different variety of heirloom beets are grown there.

  2. cancan says

    No but I def. will. I have had that type of salad from a store and other than that experience I just recently had raw beets literally peeled and ate them like an apple. Wow. So this Wednesdayu back to farmer’s market I go to get more and I will make this too with the tub of blue cheese I have that has been sitting waiting to be used. Thanks!!

  3. says

    Great idea, I never have a clue what I can do with beets and I know they’re really good for you so this is great. Thanks

  4. cancan says

    Have you ever tried eating beets raw? They are yummy. I suspect it helps if you get them from the farmer’s market. Also TJ’s one is nice and convenient but they are so easy to roast in the oven. Scrub well and line a baking sheet with foil they go in about 375 for 45 min. or so depending on the size of your beets. The key is to wrap the beets sort of like a blanket with the foil. Steam cooks them and thanks to foil no cleaning up necessary. Thanks for the yummy recipe too. I may try this with blue cheese.

    • EverydayMaven says

      I think this would be excellent with blue cheese!

      That is very similar to how I roast my beets but I love that TJ’s has this option for when you don’t have time or care to turn on the oven.

      Raw beets are tasty but you are right – they really have to be garden fresh. Have you ever tried shredded raw beets? Delish!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

CommentLuv badge

Notify me of followup comments via e-mail. You can also subscribe without commenting.