Beet and Goat Cheese Appetizer

Recipe posted in: Flex Meals & Snacks, Snacks, Appetizers, Snacks

Nutritious snacks often look the same, but this Beet and Goat Cheese Appetizer is anything but ordinary. Refresh the hors d’oeuvre table with a delicate, sweet snack that stands alone as a total crowd-pleaser. Slow-baked beets are paired with your favorite fresh herbs in a light, cheesy spread and sliced into mini bites to be nibbled on all night long. While this recipe requires a little planning ahead and prep, it is no more difficult than the every day cheese log recipes you’re used to. And trust us… you’ll be glad you chose the Beet and Goat Cheese Appetizer instead.

With fewer than 120 calories, and counting as a PowerFuel and a Vegetable serving, this delicious appetizer will earn you your place on the healthy hostess list! Grab one quarter of a cup of whole grain crackers to turn this recipe into your next flex snack.

Click here to log this Beet and Goat Cheese Appetizer in the easy-to-use NuMi App >

Servings: 8

Calories per Serving: 119

On Nutrisystem, Count As: 1 PowerFuel and 1 Vegetable


  • 4 red beets
  • 4 golden beets (or 4 more red beets)
  • 8 oz. goat cheese, softened at room temperature
  • 3 Tbsp. plain non-fat Greek yogurt
  • 3 Tbsp. nonfat milk
  • 1 lemon, juiced
  • 2 Tbsp. dried herbs (i.e. basil, rosemary, thyme, dill, parsley)


  1. Preheat oven to 425 degrees F.
  2. Wrap golden beets in foil. Then wrap red beets in a separate foil. Roast both sets of beets for 80-90 minutes. Check for doneness by inserting a knife; it should slide in easily. When the beets are cool, peel off the skin.
  3. Slice beets into 1/8-inch slices and then cut them into squares.
  4. In a bowl, combine goat cheese, yogurt, milk, lemon juice and herbs. Set aside.
  5. Line a loaf pan with plastic wrap.
  6. Layer beets neatly into bottom of pan, then add a second layer. Spread half of the goat cheese mixture on top of the beets. Repeat with another double layer of beets, then the rest of the goat cheese mixture. Top with the remaining beets.
  7. Wrap in plastic tightly and place in the fridge overnight.
  8. Once ready, unfold beet tower on a cutting board. Using a very sharp knife, cut into bit-sized pieces.
Click to rate this recipe!
[Total: 4 Average: 4.8]