Glazed-Beet-and-Burrata Toasts
© Antonis Achilleos

Glazed-Beet-and-Burrata Toasts


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.

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  1. 3 beets (about 3/4 pound total)
  2. 4 thyme sprigs
  3. 1 teaspoon black peppercorns
  4. 1 tablespoon red wine vinegar
  5. 1/2 cup sherry vinegar
  6. 2 tablespoons sugar
  7. 1 rosemary sprig
  8. Salt
  9. Twelve 4-by-2-inch slices of dense whole-grain bread, brushed with olive oil and toasted
  10. 1/2 pound burrata cheese, cut into 12 pieces
  11. 12 small watercress sprigs
  12. Extra-virgin olive oil, for drizzling
  13. Flaky salt, such as Maldon, for garnish
  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.
Make Ahead
The glazed diced beets can be refrigerated overnight; gently reheat before serving.

Suggested Pairing

Rosé Champagne has a nice richness that goes well with beets—plus, the colors match. Try the NV Fleury Brut.