Pastry Wrapped Roasted Beets and Brie
Preheat the oven to 400 degrees.
Line a small baking sheet with aluminum foil and lightly oil or spray with nonstick cooking spray (or use a nonstick silicone baking mat).
Lay one sheet of the phyllo horizontally on the baking sheet. Keep the remaining sheets covered with a damp towel or plastic wrap to keep them from drying out. Brush the sheet with butter, top with the second sheet of phyllo, and brush the second sheet. Lay the third sheet on top and brush with butter.
Lay the fourth sheet vertically on top of the first three sheets, making a cross shape. Brush the sheet with butter, top with the last sheet of phyllo, and brush it with butter.
Set the Brie in the center of the phyllo. Spoon the Roasted Beet Salsa on top, keeping in an even layer, mounding slightly in the center if needed.
Bring all of the phyllo sheets up and around the Brie, pleating the sides, covering all of the Brie and the salsa, and overlapping the corners on the top. Brush the outside with butter.
Bake until a rich golden brown, about 25 minutes. Let sit for 10 minutes before serving with crackers or bread slices.