Ingredients
1 jar (16 ounces) pickled whole beets, drained and chopped1 tablespoon olive oil2 teaspoons minced fresh rosemary1 teaspoon grated orange zest2 cups fresh arugula, torn72 frozen miniature phyllo tart shells3/4 cup crumbled feta cheese
Preparation
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.
