Rosemary Beet Phyllo Bites

Name: Rosemary Beet Phyllo Bites
Prep time: 25 min
Total time: 25 min
Yield: 6 dozen.
Ingredients: 1 jar (16 ounces) pickled whole beets, drained and chopped; 1 tablespoon olive oil; 2 teaspoons minced fresh rosemary; 1 teaspoon grated orange zest; 2 cups fresh arugula, torn; 72 frozen miniature phyllo tart shells; 3/4 cup crumbled feta cheese

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, Milwaukee, Wisconsin

Ingredients

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

Directions

Pat beets dry with paper towels; place in a small bowl. Add the olive oil, rosemary and orange zest; toss to combine.
Divide arugula among tart shells; top with beet mixture. Sprinkle with feta cheese.