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beetroot and goats cheese palmiers

Beetroot, walnut and goats cheese savoury palmiers

Mandy Mazliah
This recipe for beetroot, walnut and goats cheese palmiers is really easy as I’ve cheated and used ready-made puff pastry. Nonetheless they taste amazing and are a great way to add an extra portion of vegetables into a vegetarian starter, snack or canape.
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Starter
Cuisine International
Servings 12
Calories 183 kcal


  • 30 g walnuts
  • 150 g cooked beetroot chopped
  • Salt and pepper
  • 65 g goats cheese
  • 320 g sheet of ready rolled puff pastry


  • Place 30g walnuts in a food processor and pulse until finely chopped.
  • Add 150g cooked beetroot and process until well combined. Season with salt and pepper to taste.
  • Unroll the 320g sheet of puff pastry, leaving it on its original paper.
  • Spread the beetroot mixture over the top, then crumble 65g goats cheese into small pieces on top.
  • Roll the pastry up tightly along the long side to the middle, then repeat from the other side.
  • Wrap in the paper and chill in the fridge for several hours. If you're short of time 20 minutes in the freezer should do it.
  • Pre-heat the oven to 180°C (fan)/200°C/gas mark 6. Line two baking trays with greaseproof paper.
  • Remove the palmier roll from the fridge and remove the paper. Using a sharp knife cut into one cm piece and place on the baking tray.
  • Bake in the centre of the oven for 15-20 minutes until the pastry is golden brown.


Nutritional information is approximate and is intended as a guide only.


Calories: 183kcalCarbohydrates: 14gProtein: 4gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 2mgSodium: 96mgPotassium: 69mgFiber: 1gSugar: 1gVitamin A: 61IUVitamin C: 1mgCalcium: 15mgIron: 1mg
Keyword savoury palmiers
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