Glazed-Beet-and-Burrata Toasts

By BobD

Chef David Hawksworth serves an array of vegetable crostini at the bar of his namesake restaurant in Vancouver’s Rosewood Hotel Georgia. To intensify the flavor of boiled beets and form a rich glaze, he cooks them a second time in sherry vinegar and sugar.

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

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.

Beets can be cooked the day before and refrigerated. Reheat slowly before serving.