Rosemary Beet Phyllo Bites |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 72 |
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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. 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 |
72 frozen miniature phyllo tart shells |
3/4 cup crumbled feta cheese |
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.
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