Glazed-Beet-and-Burrata Toasts

Name: Glazed-Beet-and-Burrata Toasts
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 3 (about 3/4 pound total) beets; 1 teaspoon black peppercorns; 227 grams burrata cheese, cut into 12 pieces; 12 slices (4-by-2-inch) dense whole-grain bread, brushed with olive oil and toasted; 4 servings Extra-virgin olive oil, for drizzling; 1 Tbsp red wine vinegar; 1 sprig rosemary; 4 servings Salt; 4 servings Flaky salt, such as Maldon, for garnish; 118 milliliters sherry vinegar; 2 Tbsps sugar; 4 sprigs thyme; 12 sprigs (small) watercress

One serving contains 534 calories, 22g of protein, and 31g of fat. This recipe serves 4. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. A mixture of beets, thyme, dense whole-grain bread, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a vegetarian diet.

Instructions

In a medium saucepan, cover the beets with cold water.

Ingredients you will need

Beet

Water

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Black Peppercorns

Red Wine Vinegar

Fresh Thyme

Beet

Water

Drain the beets, then peel and cut them into 1/4-inch dice.

Ingredients you will need

Beet

Return the diced beets to the saucepan.

Ingredients you will need

Beet

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Sherry Vinegar