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

Rosemary Beet Phyllo Bites Recipe

Publisher Photo
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

Ingredients

  • 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 equals 31 calories, 1 g fat (trace saturated fat), 1 mg cholesterol, 33 mg sodium, 3 g carbohydrate, trace fiber, 1 g protein.

Directions

  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

Nutritional Facts

1 appetizer equals 31 calories, 1 g fat (trace saturated fat), 1 mg cholesterol, 33 mg sodium, 3 g carbohydrate, trace fiber, 1 g protein.

Medium-Bodied White Wine

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

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