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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- 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)
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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.
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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.
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In a large bowl, combine the drained beets and toasted walnuts; set aside until ready to fill each cornucopia.
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Preheat oven to 400 degrees F. Line a cookie sheet with parchment paper.
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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.
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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.
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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.
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Fill each cornucopia with 1 tablespoon of the prepared Beet and Roasted Walnut mixture.
* It is perfectly acceptable to use a store-bought cornucopia shell. However, it is very easy to make your own.
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