Glazed-Beet-and-Burrata Toasts Recipe

By kmad

Ingredients

• 3 beets (about 3/4 pound total)
• 4 thyme sprigs
• 1 teaspoon black peppercorns
• 1 tablespoon red wine vinegar
• 1/2 cup sherry vinegar
• 2 tablespoons sugar
• 1 rosemary sprig
• Salt
• Twelve 4-by-2-inch slices of dense whole-grain bread, brushed with olive oil and toasted
• 1/2 pound burrata cheese, cut into 12 pieces
• 12 small watercress sprigs
• Extra-virgin olive oil, for drizzling
• Flaky salt, such as Maldon, for garnish

Details

Preparation time 1mins
Adapted from foodandwine.com

Preparation

Step 1

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.
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.
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.
MAKE AHEAD The glazed diced beets can be refrigerated overnight; gently reheat before serving.