Recipe courtesy of Jill Davie

Beet and Burrata Cheese in Croustade

Save Recipe
  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 60 croustades
Share This Recipe

Ingredients

Directions

  1. 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.
All-American Burgers
PREMIUM
9m Easy 99%
CLASS
American Macaroni Salad
PREMIUM
18m Easy 98%
CLASS
Vegetarian Chimichangas
PREMIUM
Catherine McCord

Vegetarian Chimichangas

24m Easy 98%
CLASS
Vegetarian Italian Chopped Salad
PREMIUM
22m Easy 99%
CLASS