Vegetarian

Glazed-Beet-and-Burrata Toasts

Name: Glazed-Beet-and-Burrata Toasts
Total time: 75 min
Yield: 4 servings
Ingredients: 3 (about 3/4 pound total) beets; 1 teaspoon black peppercorns; 1/2 pound burrata cheese, cut into 12 pieces; 12 slices (4-by-2-inch) dense whole-grain bread, brushed with olive oil and toasted; Extra-virgin olive oil, for drizzling; 1 tablespoon red wine vinegar; 1 sprig rosemary; Salt; Flaky salt, such as Maldon, for garnish; 1/2 cup sherry vinegar; 2 tablespoons sugar; 4 sprigs thyme; 12 sprigs (small) watercress

18 September 2026

Not yet ratedRate Recipe

Total Time75 Mins

Serves4

Per Serving$3.47

Glazed-Beet-and-Burrata Toasts could be just the lacto ovo vegetarian recipe you've been looking for. For $3.47 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 753 calories, 32g of protein, and 34g of fat.

Vegetarian Cheese Rosemary

Method:

1
In a medium saucepan, cover the beets with cold water.
2
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.
3
Drain the beets, then peel and cut them into 1/4-inch dice.
4
Return the diced beets to the saucepan.
5
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.
6
Top each whole-grain toast with a spoonful of the glazed beets, a piece of burrata and a sprig of watercress.
7
Drizzle with extra-virgin olive oil, garnish with the flaky salt and serve.