Ingredients
3 beets
4 sprig thyme
1 tsp. black peppercorns
1 tbsp. red wine vinegar
1/2 c. sherry vinegar
2 tbsp. sugar
1 sprig rosemary
salt
12 slice dense whole-grain bread
1/2 lb. burrata cheese
12 small sprigs watercress
extra-virgin olive oil
Flaky salt
Preparation
Step 1In 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.Step 2Return 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.Step 3Top 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. Looking for party-ready recipes? Try our top guacamole recipes, birthday cakes, or punch recipes.
