Name: Glazed-Beet-and-Burrata Toasts
Yield: 4
Ingredients: 3 beets -; 4 sprig thyme -; 1 tsp. black peppercorns -; 1 tbsp. red wine vinegar -; 1/2 c. sherry vinegar -; 2 tbsp. sugar -; 1 sprig rosemary -; Salt -; 12 slice dense whole-grain bread -; 1/2 lb. burrata cheese -; 12 small sprigs watercress -; Extra-virgin olive oil -; Flaky salt -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Glazed-Beet-and-Burrata Toasts

1. 3 beets -

2. 4 sprig thyme -

3. 1 tsp. black peppercorns -

4. 1 tbsp. red wine vinegar -

5. 1/2 c. sherry vinegar -

6. 2 tbsp. sugar -

7. 1 sprig rosemary -

8. Salt -

9. 12 slice dense whole-grain bread -

10. 1/2 lb. burrata cheese -

11. 12 small sprigs watercress -

12. Extra-virgin olive oil -

13. Flaky salt -

How to cook deliciously - Glazed-Beet-and-Burrata Toasts

1. Stage

In a medium saucepan, cover the beets with cold water. Add the thyme sprigs, black peppercorns, and red wine vinegar, and bring to a boil. Simmer, partially covered, until the beets are tender, about 45 minutes, replenishing the water if necessary. Drain the beets, then peel, and cut them into 1/4-inch dice.

2. Stage

Return the diced beets to the saucepan. Add the sherry vinegar, sugar, rosemary sprig, and 1/4 cup of water, and bring to a boil. Cook over moderately high heat until a syrupy glaze forms, about 12 minutes. Discard the rosemary sprig and season the beets with salt.

3. Stage

Top each whole-grain toast with a spoonful of the glazed beets, a piece of burrata, and a sprig of watercress. Drizzle with extra-virgin olive oil, garnish with the flaky salt, and serve. Looking for party-ready recipes? Try our top guacamole recipes, birthday cakes, or punch recipes.