3.5 18

Glazed-Beet-and-Burrata Toasts

  • Total Time:
  • Servings: 4

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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KEY: Cocktail Party, Dinner Party, Graduation Party, Appetizers/starters, Make Ahead, Vegetarian

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  • 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

How to make this recipe

  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.

Photo © Antonis Achilleos Published May 2012

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