Beet And Burrata Cheese In Croustade
Serves: 3
Fredy Murphy
1 January 1970
Based on User reviews:
47
Spice
48
Sweetness
51
Sourness
40
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
3 medium
Red Beets (sized)3 medium
Beets (sized yellow)1 cup
Red Wine Vinegar1 cup
Extra-Virgin Olive Oil2 tbsps
Parsley (chopped, optional)Directions:
1
Cook the beets in their own pots so the colors do not bleed together
2
Start the beets in cold, salted water and bring to a boil
3
Continue to boil until fork tender
4
Remove from the water and peel
5
The beets are easier to peel when warm
6
Cut the beets into 1/4-inch dice
7
Toss the beets with the red wine vinegar, olive oil, and the shallots
8
Fill each croustade, or top each cracker with burrata cheese
9
Top each with the beet salad and sprinkle them with parsley and fresh ground black pepper
10
Serve on a nice platter