To roast beets, cut beets in half, place in a shallow baking dish and drizzle with olive oil tossing until coated. Cover with foil and bake at 425°F for 40 minutes or until tender. Once cool, peel and slice into ¼-inch thick slices. Set aside (may want to wear some rubber gloves to avoid staining your hands red!).
Onto each cracker, add cheese, then stack with a beet slice and a tomato. Drizzle a bit of balsamic onto tomato, then top with a small fresh basil leaf.
Notes
For a quicker version, use small pickled bees instead of roasted.