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Pickled Baby Beets Amuse Bouche

This amuse bouche featuring Pickled Baby Beets with herbed goat cheese and candied kumquats is an elegant starter for a dinner party.

Years and years ago, I was asked to participate in an online challenge through Kitchen PLAY. The challenge consisted of six different bloggers all creating original recipes centered around one ingredient.

Pickled baby beets with herbed goat cheese presented in individual silver spoons.

In this particular challenge, we were all tasked with creating recipes using pickled baby beets and I was assigned the amuse bouche which really gave my imagination free reign in the kitchen. Amuse bouche translates from the French as “amuse the mouth” and I think that’s an apt description for this heavenly little bite I created.

I’ve always loved beets. Just adore them, really. Their rich, earthy smell and taste pair well with so many other things. And one of the flavors with which they pair best is citrus. The bright, sweet citrus notes contrast with the beets in an unexpectedly pleasant way.

I thought it would be interesting to also add an herbal component to the mix with some of the fresh basil that is always overflowing in my summer herb garden. I find that basil has some of the same flavor notes as citrus which further bumped up that profile.

But I didn’t want my one little bite to be overwhelmed by sweet citrus. I wanted some contrast, and that is nicely provided by the herbed goat cheese.

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.

I truly hope you’ll try these little bites and enjoy them just like we did. They’re pretty impressive to offer your guests at a fancy dinner party.

Recipe Quick View

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.

How I Make Pickled Baby Beets Amuse Bouche

Photo collage showing the steps required for creating the candied kumquat slices.


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.

Mixing the herbed goat cheese in a bowl.

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.

Draining pickled baby beets on paper towels.

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.

Assembling the appetizer in individual spoons.

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.

Pickled baby beets with herbed goat cheese amuse buche in individual silver spoons.

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Pickled baby beets with herbed goat cheese presented in individual silver spoons.

Pickled Baby Beets Amuse Bouche

This Pickled Baby Beets Amuse Bouche with candied kumquats is an elegant starter for a dinner party.
4.80 from 5 votes
Print It Rate It Add to Collection
Course: Appetizers
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 15 -20 servings
Calories: 66kcal
Author: Lana Stuart

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

Note: I chose to serve the amuse bouche in single bites assembled in silver spoons. You may choose a neutral cracker or small piece of melba toast for serving.

Nutrition Information

Serving 1 | Calories 66kcal | Carbohydrates 11g | Protein 2g | Fat 2g | Saturated Fat 1g | Polyunsaturated Fat 1g | Monounsaturated Fat 1g | Cholesterol 3mg | Sodium 88mg | Potassium 75mg | Fiber 2g | Sugar 10g | Vitamin A 134IU | Vitamin C 8mg | Calcium 25mg | Iron 1mg

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.

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I received compensation from Kitchen Play for this post.

4.80 from 5 votes (3 ratings without comment)

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26 Comments

  1. Sherry Michie says:

    5 stars
    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.

  2. 4 stars
    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.

    1. 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.

  3. Elizabeth Burgess says:

    These sound wonderful, am going to try them this weekend.

  4. 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 :)

  5. Kristi Rimkus says:

    I love the photo and the presentation, but I’m afraid I would eat more than my share of these lovely spoonfuls.

  6. I just LOVE the main photo. Small bites are just so cute!

    1. Thank you, Dena. I was really pleased with the photo, too.

  7. 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

    1. 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!

  8. Jersey Girl Cooks says:

    I love this idea! Great appetizer.

  9. Todd Stone says:

    Lana, I swear you need to just go into the photography business. Absolutely beautiful photo!

    1. Now that really means a lot coming from the master! Thanks, Todd.

  10. 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

    1. 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 :-)

  11. Jules @ A Little Bite of Life says:

    What an incredible combination! I cannot wait to give this a try, and it looks so beautiful on the spoons!

    1. Thank you, Jules. I was really pleased with the way the recipe turned out.

  12. 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!

    1. You know, Denise, I bet these components would make a great salad. I’ll have to work on that next.

  13. Cathy @ Noble Pig says:

    I love beets and so many of friends don’t and I just don’t understand it!! These are adorable little apps!

    1. 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!

  14. 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.

    1. Lucky you, Amy! I had a hard time finding kumquats. They’re more readily available around Christmas time here.

  15. Alison @ ingredients, Inc. says:

    wow how super clever? Great looking!

    1. Thanks, Alison. This recipe was so much fun!