Beet and Burrata Cheese in Croustade
Cook the beets in their own pots so the colors do not bleed together. Start the beets in cold, salted water and bring to a boil. Continue to boil until fork tender. Remove from the water and peel. The beets are easier to peel when warm. Cut the beets into 1/4-inch dice. Toss the beets with the red wine vinegar, olive oil, and the shallots. Fill each croustade, or top each cracker with burrata cheese. Top each with the beet salad and sprinkle them with parsley and fresh ground black pepper. Serve on a nice platter.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy Jill Davie
Recipe courtesy of Serena Palumbo