Rating: 2 stars
2036 Ratings
  • 1 star values: 0
  • 2 star values: 2036
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 0
  • 2,036 Ratings

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.More Vegetarian Appetizer Recipes

Food & Wine
May 2012

Gallery

© Antonis Achilleos

Recipe Summary

total:
1 hr 15 mins
Yield:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

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.

Advertisement
Advertisement