Lay the frozen beets on a sheet pan and slide them into the preheated oven. Bake for 15-20 minutes, or until they’re hot all the way through.
Next, unwrap the phyllo shells from the packaging. Leave them in their tray and evenly distribute the goat cheese between each cup.
Then, add 2-3 beets on top of the goat cheese.
Transfer the tartlets to a serving platter or plate and drizzle with balsamic glaze and sprinkle with rosemary.
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Bill and Karla Chambers started Stahlbush Island Farms with two crops, a piece of land and a passion for good food. Today the couple still lives in the same house on the farm and manages the business every day. Some may call that old-fashioned; we call it a family farm.