Recipe courtesy of Jill Davie

Beet and Burrata Cheese in Croustade

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  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 60 croustades
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3 medium sized red beets

3 medium sized yellow beets

3 medium sized candy striped beets

1/4 cup red wine vinegar

1/2 cup extra-virgin olive oil

1 shallot, minced

50 packages crackers or croustades

1 package burrata cheese

2 tablespoons parsley, chopped, optional

Fresh ground black pepper


  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.