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Rosemary Beet Phyllo Bites

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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    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

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

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