Glazed Beets & Buratta on Toast

beets plated

A festive looking appetizer! Beet roots are most commonly deep red-purple in colour, but come in a variety of other shades, including golden yellow and striped. The Romans considered beets an important health food and aphrodisiac (just in time for Valentine’s Day). Burrata is a fresh Italian cheese, made from mozzarella and cream. Combine lovely sweet beets with burrata and you’re off to fabulous start to dinner. Serve this course with a Valpolicella or other light, fragrant Italian varietal.

Beets, Burrata, & Bread
Prep time
Cook time
Total time
Serves: 4-12
  • 4 beets, peeled and cut into quarters
  • 4 thyme sprigs
  • 1 teaspoon black peppercorns
  • ½ cup tablespoon pomegranate vinegar (or other sweet vinegar)
  • 2 tablespoons sugar
  • 2 rosemary sprigs
  • salt
  • 12 slices of rustic bread, drizzled with olive oil, and toasted
  • ½ pound burrata cheese, cut into 12 pieces
  • watercress sprigs for garnish
  • olive oil for drizzling
  1. In a medium pan, cover the beets with cold water. Add thyme, peppercorns, and bring to a boil. Simmer partially covered, until the beets are tender, about 45 minutes. If necessary, add more water to avoid burning. Drain the beets, cool, and cut into ¼ inch pieces.
  2. In a food processor, pulse beets a few times until roughly chopped. Return the beets to the saucepan. Add the sweet vinegar, sugar, rosemary, and ¼ cup of water. Bring to a boil. Cook on medium high heat until a syrup forms, about 10 minutes. Discard the rosemary sprig and season with salt.
  3. Top each toast with a spoonful of beets, a slice of burrata and a watercress sprig. Drizzle with olive oil and serve.
The beets can be cooked ahead of time, then refrigerated until ready to use. The beets can also be roasted ahead of time. Once cooked, the skin slips off easily. Preheat oven to 350 degrees and roast for 1-2 hours (until tender) depending on the size of your beets.

beets w/ burrata