ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Glazed-Beet-and-Burrata Toasts

Photo: Antonis Achilleos
Total time 1 hr, 15 mins
Yield 4 servings
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 (about 3/4 pound total) beets
  • 4 sprigs thyme
  • 1 teaspoon black peppercorns
  • 1 tablespoon red wine vinegar
  • 1/2 cup sherry vinegar
  • 2 tablespoons sugar
  • 1 sprig rosemary
  • Salt
  • 12 slices (4-by-2-inch) dense whole-grain bread, brushed with olive oil and toasted
  • 1/2 pound burrata cheese, cut into 12 pieces
  • 12 sprigs (small) watercress
  • Extra-virgin olive oil, for drizzling
  • Flaky salt, such as Maldon, for garnish

How to Make It

  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.

  2. 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. 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.