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Boil beets in a large saucepan of salted water until tender; remove from heat, rinse with cold water and peel when cool enough to handle. 2. Using a mandolin or a sharp knife cut beets into very thin ⅛” slices. 3. Place on paper towels to absorb excess moisture. 4. Combine remaining ingredients and stir to combine; set aside or refrigerate until ready to assemble. 5. Scoop a heaping teaspoon of the Castello® Traditional Crumbled Danish Blue filling onto half of a beet slice and fold the other half over. 6. Secure with toothpick if they don’t remain closed on their own. 7. Place on a serving dish and garnish with pumpkin seeds and parsley or cilantro if desired.