Marinated Beet and Roasted Walnut Cornucopia

Marinated Beet and Roasted Walnut Cornucopia are an excellent dish to serve at your next afternoon tea party.  This is an easy-to-make, clever way to serve beets this dish is a great finger food that also makes a great appetizer.

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Marinated Beet
Recipe and photo By Ellen Easton 2020- All Rights Reserved.

Marinated Beet And Roasted Walnut Cornucopia Recipe:
Prep Time
20 mins
Total Time
20 mins
Course: Appetizer
Cuisine: English
Keyword: Marinated Beet And Roasted Walnut Cornucopia Recipe
MArinated Beet and Roasted Walnut Filling:
  • 1 cup beets (fresh or canned), cooked and diced
  • Seasoned oil and vinegar-based salad dressing, of your choice
  • 1/2 cup walnuts, toasted and finely chopped
  • Puff Pastry or Pie Dought, cut into 2-inch strips*
  • 1/8 cup coarse salt or crystal sugar (your choice depending on if you want a savory or sweet cornucopia)
  • 1/8 cup (2 tablespoons) Parmesan cheese, freshly-grated (optional)
MArinated Beet and Roasted Walnut Filling Instructions:
  1. To marinate the beets, place the diced beets into a re-sealable plastic bag.  Add the salad dressing and allow the beets to marinate for at least 1 hour.  Drain off the marinade before using the beets in the recipe.

  2. To roast walnuts, place the shelled walnuts on a dry cookie sheet.  Place in a pre-heated 350 degree F. oven for 10 minutes.  Remove from oven and allow to cool before using. Finely chop the walnuts before using in the recipe.

  3. In a large bowl, combine the drained beets and toasted walnuts; set aside until ready to fill each cornucopia.

Cornucopia Instructions:
  1. Preheat oven to 400 degrees F.  Line a cookie sheet with parchment paper.

  2. Using aluminum foil, bend into a cornucopia cone shape of approximately 2-inches long (leave a wide girth at one end).  Either spray or brush the outside of the prepared aluminum foil with vegetable oil.

  3. Wrap the pie dough or puff pasty strips around the aluminum cone.  Dust all sides of the dough with either the coarse salt or crystal sugar.  Optional: If making a savory shell with the coarse salt, you may also sprinkle grated parmesan cheese on the outside of the dough.

  4. Place each prepared cornucopia cone on the prepared cookie sheet.  Bake until lightly golden brown.  Remove from oven and place on a wire cooling rack to let cool.  Once cook, carefully and gently remove the aluminum foil con from the baked cornucopia dough.

  5. Fill each cornucopia with 1 tablespoon of the prepared Beet and Roasted Walnut mixture.

Recipe Notes

* It is perfectly acceptable to use a store-bought cornucopia shell.  However, it is very easy to make your own.

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Ellen Easton, author of Afternoon Tea~Tips, Terms and Traditions (RED WAGON PRESS), a lifestyle and etiquette industry leader, keynote speaker and product spokesperson, is a hospitality, design, and retail consultant whose clients have included The Waldorf=Astoria and Plaza Hotels.  Easton’s family traces their tea roots to the early 1800s, when ancestors first introduced tea plants from India and China to the Colony of Ceylon, thus building one of the largest and best cultivated teas estates on the island.

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Beet Appetizers    Beets    Nuts & Seeds    Tea Savories    Tea Travels™ Savories   

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