Beetroot and goat’s cheese cups

Method

1. In a food processor, whizz the beetroot with the garlic clove, Greek yogurt, pomegranate molasses, fresh breadcrumbs, hazelnuts and seasoning to form a coarse paste.
2. Put the goat’s cheese in a piping bag, then half-fill the croustade cups .
3. Top with spoonfuls of the beetroot paste, then garnish each with a fresh coriander leaf. Serve straightaway, or keep the beetroot paste in the fridge, covered, for up to 2 days, then assemble at the last minute.