This was very good. It didn't create a glaze, and the liquid burned off rather quickly, but all-in-all, it was yummy--especially with good bread and the burrata.
Photo: Antonis Achilleos
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.
Yield: 4 servings
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1 Hour, 15 Minutes
- 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
- 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
- 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.
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