This amuse bouche of Pickled Baby Beets with Herbed Goat Cheese and Candied Kumquats is a bright, elegant bite that can set the tone for a memorable dinner party.
Amuse bouche translates from the French as “amuse the mouth,” and I think that’s an apt description for this heavenly little bite. I’ve always enjoyed beets. They just bring so much to the table with their bold color and earthy flavor. And they make a striking choice for a composed appetizer like this with a nice balance of visual appeal and distinctive taste.
In this combination, I’ve paired beets with candied kumquats to add a layer of brightness. The citrus complements the earthiness and creates a sweet-tart note that instantly wakes up the palate.
To pull this little bite together, I add a smidge of creamy goat cheese combined with finely chopped fresh basil. I find that basil has some of the same flavor notes as citrus, which further bumps up that profile while the goat cheese adds a tanginess that prevents the dish from leaning too far to the sweet side.
The finished recipe is definitely amusing to the mouth with its sweet little slice of candied kumquat, one perfectly pickled, earthy baby beet, and a contrasting bite of creamy herbed goat cheese.
Recipe Snapshot
Cuisine: American
Cooking Method: Stovetop
Total Time: 45 Minutes
Servings: 20
Primary Ingredient(s): Kumquats, Basil, Goat Cheese, Pickled Baby Beets
Skill Level: Intermediate
Why I Recommend This Recipe
- It’s elegantly different from most dinner party appetizers.
- Easy to make ahead.
- Bursting with an unusual combination of flavors!
Ingredient Notes
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- Fresh Kumquats – You’ve probably seen kumquats in the produce section of your grocery store during the winter holiday season. They’re a beautiful little citrus fruit about the size of a large olive, and the whole fruit is edible! There’s no need to peel them, but I do remove the seeds for this recipe.
- Goat Cheese – You’ll want a plain, unflavored goat cheese for this recipe. We’ll add lots of fresh, herby basil to make it flavorful!
- Pickled Baby Beets – These sweet, earthy treats taste like beet candy! I recommend Aunt Nellie’s brand.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Pickled Baby Beets Amuse Bouche
Start by making the candied kumquats. Rinse and dry the kumquats. Then remove a small slice from each end and discard. Slice the kumquats into thin slices (about 3-4 per fruit), removing all seeds as you work.
In a small, heavy-bottomed pan, place the water, sugar, basil leaf, and prepared kumquat slices. Bring to a boil over medium-high heat, swirling the pan occasionally to help the sugar dissolve.
Reduce the heat to maintain a slow simmer and cook, uncovered, for 30 minutes. Remove the pan from the heat and allow the kumquat slices to cool completely in the liquid. Drain the slices and set aside until needed.
Next, prepare the herbed goat cheese. Simply combine the goat cheese, lemon zest, finely chopped fresh basil, salt, and pepper in a small bowl and stir until thoroughly combined. Set that aside for now.
Prepare the beets by simply draining away the liquid and placing them on some paper towels to continue draining until you’re ready to assemble.
Prepare one silver spoon for each serving. To each spoon, add approximately 1/2 teaspoon of herbed goat cheese. Top with one whole pickled baby beet and a slice of candied kumquat.
Garnish with a sliver of finely julienned fresh basil.
👉 PRO TIP: I chose to serve the amuse bouche in single bites assembled in silver spoons. You may choose a neutral cracker or a small piece of melba toast for serving.
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Pickled Baby Beets Amuse Bouche
Ingredients
- 8 ounces kumquats
- ½ cup water
- ½ cup sugar
- 1 large basil leaf
- 4 ounces goat cheese room temperature
- ½ teaspoon lemon zest
- 1 teaspoon finely chopped fresh basil
- dash of salt
- dash ground black pepper
- 16 ounces pickled baby beets (1 jar of recommended brand: Aunt Nellie's)
- 2 fresh basil leaves julienned
Instructions
Make the candied kumquats:
- Rinse and dry the kumquats. Remove a small slice from each end and discard. Slice kumquats into thin slices (about 3-4 per fruit) removing all seeds as you work.
- In a small, heavy-bottomed pan place the water, sugar, basil leaf and prepared kumquats. Bring to a boil over medium-high heat swirling the pan occasionally to help the sugar dissolve. Reduce heat to a slow simmer and cook, uncovered, for 30 minutes.
- Remove pan from the heat and allow the kumquat slices to cool completely in the liquid.
- Drain the slices and set aside until needed.
Make the herbed goat cheese:
- Combine the goat cheese, lemon zest, basil, salt and pepper in a small bowl. Stir until thoroughly combined.
- Prepare the beets:Drain the liquid from the beets and place them on absorbent paper towels to drain briefly.
Assemble the amuse bouche:
- Prepare one silver spoon for each serving.
- To each spoon, add approximately 1/2 teaspoon of herbed goat cheese. Top with one whole Aunt Nellie’s Baby Pickled Beet and a slice of candied kumquat. Garnish with a sliver of finely julienned fresh basil.
Notes
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
I have made these several times for an amuse bouche for my afternoon tea parties. Even though I have the appetizer spoons I didn’t think I would like taking a mouth full of cheese off a spoon. So I had a little rice cracker, put the cheese on top, then a slice of beet the size of the small cracker then a slice of candied kumquat on top of that. Everyone has loved the app that I serve with a Lavender French 75 before I start pouring tea.
Sounds lovely, Sherry!
Hello! This looks lovely. Can’t wait to try. I’m going to make this on Christmas Day to bring over to my parents as it looks like I can assemble quickly. How far in advance can you candy the kumquat? And is there anything you reccomend if I can’t get hold of them as a replacement?
Thank you
You can do the kumquats quite a long time in advance, at least a week. Honestly, I can’t think of anything to substitute for kumquats. There’s nothing that’s quite the same size. Other citrus fruits would be too large and have too much interior pulp.
I haven’t made this recipe yet but it caught my attention. I have at least 24 amuse bouche spoons and always looking for something new to put in them. I love the sound of the recipe but don’t like the idea of all that goat cheese in one bite off a spoon so I’m making this recipe for an afternoon tea I’m having and I’m using a neutral cracker like you suggested and I will smear some goat cheese on top of it top with 1/2 baby beet or use larger beet and cut heart shape out and then add the kumquat to the top. I think it sounds delicious and can’t wait to try it.
I hope it turns out well for you!
Miss Lana….LOVELY presentation…..I made these…..wished I had substituted something for the kumquats though (sorry but I didn’t like them AT all)….the beets, herbed goat cheese and basil were spot on…overall a freshly different idea (which I appreciate). I’ll still be using your ideas😉 thank you.
I’m glad you enjoyed the recipe even if the kumquats weren’t your thing! I think it’s a really interesting combination of flavors.
These sound wonderful, am going to try them this weekend.
These are beautiful and the perfect party app! My husband doesn’t like beets… But I’m determined to change that!! Perhaps this is the way :)
I love the photo and the presentation, but I’m afraid I would eat more than my share of these lovely spoonfuls.
I just LOVE the main photo. Small bites are just so cute!
Thank you, Dena. I was really pleased with the photo, too.
That is absolutely beautiful. By the way, there is a marvelous place in Dawson where I pick up vintage assorted serving spoons – you know, you just can’t have too many when Thanksgiving and other food occasions roll around. Those would work fabulously here.
Take care. Don’t get too hot. It’s scorching here.
Miss P
I do need a few more vintage spoons. I’ve been collecting odd pieces of silverplate for a long time. Never can have too many, you know!
I love this idea! Great appetizer.
Lana, I swear you need to just go into the photography business. Absolutely beautiful photo!
Now that really means a lot coming from the master! Thanks, Todd.
You are definitely a chef! Who would have ever had the creativity to come up with this beautiful presentation and I’ll bet it is delicious. You can cook for me anytime. Love U
I’m surely no chef! Maybe a talented home cook, but that’s it. However, I did think this turned out well. The combination of flavors was really unique. I had to make myself stop eating them. It’s so easy to have just one more little spoonful :-)
What an incredible combination! I cannot wait to give this a try, and it looks so beautiful on the spoons!
Thank you, Jules. I was really pleased with the way the recipe turned out.
I love the addition of the candied kumquats and am sure it was a great addition to the tangy goat cheese and the pickled beets. That would make a great salad too!
You know, Denise, I bet these components would make a great salad. I’ll have to work on that next.
I love beets and so many of friends don’t and I just don’t understand it!! These are adorable little apps!
Thanks so much, Cathy. I love beets, too, and don’t get it either when other people turn them down. Oh well, more for me!
What a beautiful and refreshing 1-bite appetizer. I just got some Kumquats from my In-Law’s garden. Can’t wait to make this.
Lucky you, Amy! I had a hard time finding kumquats. They’re more readily available around Christmas time here.
wow how super clever? Great looking!
Thanks, Alison. This recipe was so much fun!