Goat Cheese and Roasted Beet Bites

I roasted some beets the other night so I decided to use some of them in an appetizer.  I cut up some bite-size pieces and let them marinate in balsamic vinegar for an hour.  Then I mixed room-temperature goat cheese (4 oz.) with a little lemon juice and fresh chopped tarragon.  I baked some frozen mini phyllo cups (15 per package) and let them cool.  Then I put a dollop of goat cheese in each cup and topped with a piece of marinated roasted beet. 

See my Purple Quinoa recipe for instructions on how to roast beets.  So good!