Rosemary Beet Phyllo Bites Recipe
Rosemary Beet Phyllo Bites Recipe photo by Taste of Home
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Rosemary Beet Phyllo Bites Recipe

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The deep red of the beets will definitely bring a splash of festive color to any appetizer buffet. The mild rosemary flavor accents the peppery bite of the arugula and the sweet-sour flavor of the pickled beets.—Taste of Home Test Kitchen,
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:72 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 72 servings


  • 1 jar (16 ounces) pickled whole beets, drained and chopped
  • 1 tablespoon olive oil
  • 2 teaspoons minced fresh rosemary
  • 1 teaspoon grated orange peel
  • 2 cups fresh arugula, torn
  • 72 frozen miniature phyllo tart shells
  • 3/4 cup crumbled feta cheese

Nutritional Facts

1 appetizer: 31 calories, 1g fat (0 saturated fat), 1mg cholesterol, 33mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 1g protein.


  1. Pat beets dry with paper towels; place in a small bowl. Add the olive oil, rosemary and orange peel; toss to combine.
  2. Divide arugula among tart shells; top with beet mixture. Sprinkle with feta cheese. Yield: 6 dozen.
Originally published as Rosemary Beet Phyllo Bites in Taste of Home Christmas Annual Annual 2012, p98

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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