Courtesy of Chef David Hawksworth

Total Time: 1hr 15min

Servings: 4

Ingredients

1. 3 beets (about 3/4 pound total)
2. 4 thyme sprigs
3. 1 teaspoon black peppercorns
4. 1 tablespoon red wine vinegar
5. 1/2 cup sherry vinegar
6. 2 tablespoons sugar
7. 1 rosemary sprig
8. Salt
9. Twelve 4-by-2-inch slices of dense whole-grain bread, brushed with olive oil and toasted
10. 1/2 pound burrata cheese, cut into 12 pieces
11. 12 small watercress sprigs
12. Extra-virgin olive oil, for drizzling
13. Flaky salt, such as Maldon, for garnish

Directions

1. In a medium saucepan, cover the beets with cold water. Add the thyme sprigs, black peppercorns, 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.

2. Return the diced beets to the saucepan. Add the sherry vinegar, sugar, rosemary sprig, 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.

3. 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.