This tart would be the perfect appetizer for summer parties, bridal showers or birthdays! The colors make this dish so beautiful, it's sure to impress your guests! 
Ingredients - 6-8 small to medium beets (purple & gold)
- 4 tbsp Enzo Olive Oil (divided)
- 2 tbsp Balsamic Vinegar
- 1 tbsp fresh rosemary (chopped)
- 10 sheets phyllo dough
- 8 oz burrata cheese
Toss the beets with 2 tbsp olive oil, balsamic vinegar and rosemary. 
Place on a baking sheet in a flat layer. 
Roast in the oven for 20 minutes. Remove from the oven and set aside. Take two sheets of phyllo dough, lay on a baking sheet and brush with olive oil, repeat until all 10 sheets of phyllo dough are stacked up. 
Fold the edges of the dough over to make the crust. Brush with the remaining olive oil. 
Place the roasted beets in a layer on top of the phyllo dough. 
Place in the oven and bake for 10 minutes, randomly sprinkle the burrata cheese across the top of the tart. 
Place back into the oven and bake for an additional 5 minutes. 
Voila! This farmers market beauty is ready to dig in to! 
Vegetarian Option: This recipe is vegetarian.Source: http://ladiesblog.net/farmers-market-beet-and-burrata-tart.html
