BEET AND BURRATA CHEESE IN CROUSTADE
Steps:
- 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.
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Tanisha Rubab
[email protected]I'm not a big fan of beets, but I really enjoyed this dish. The croustade was flaky and buttery, and the beets were perfectly roasted. I would definitely make this again.
Owen Fox
[email protected]This recipe is a great way to use up leftover beets. I also like to add a bit of chopped walnuts or pecans for some extra crunch.
Ajmel Jan
[email protected]I love this recipe! It's so easy to make and it always turns out delicious. I've made it for potlucks, dinner parties, and even just for myself. It's always a hit.
Elizabeth Godinez
[email protected]This recipe was a bit bland for my taste. I think I would have preferred it with more herbs or spices. Otherwise, it was a good dish.
Gary Huffman
[email protected]I made this dish for a dinner party and it was a hit! Everyone loved the unique combination of flavors and textures. I will definitely be making this again.
M imran Hanjraa
[email protected]This recipe was a bit too sweet for my taste. I think I would have preferred it with less honey or sugar. Otherwise, it was a good dish.
khloud ma7moud
[email protected]I loved the combination of flavors in this dish. The beets were earthy and sweet, the burrata cheese was creamy and tangy, and the croustade was buttery and flaky. I will definitely be making this again.
Mkhuliseni Reginald
[email protected]This dish was easy to make and turned out great! I used pre-cooked beets, which saved me a lot of time. I also added a bit of honey to the roasted beets for a touch of sweetness.
Gaming Tamim YT
[email protected]I substituted goat cheese for the burrata cheese, and it was still delicious. I also added a bit of chopped walnuts for some extra crunch. This dish is a great way to use up leftover beets.
Abdul Raheem
[email protected]This recipe was a bit more time-consuming than I expected, but it was worth it. The end result was a beautiful and delicious dish that was perfect for a special occasion.
Jose Piedrahita
[email protected]I'm not a huge fan of beets, but I really enjoyed this dish. The croustade was flaky and buttery, and the beets were perfectly roasted. I would definitely make this again.
Ahmed Sayed10
[email protected]I made this dish for a potluck and it was a huge success. Everyone loved it! I especially liked the contrast between the sweet beets and the tangy goat cheese.
Efrain
[email protected]This was my first time making croustade, and it turned out great! The instructions were easy to follow and the dish was ready in under an hour. I will definitely be making this again.
js player
[email protected]I love how this recipe uses simple ingredients to create such an elegant and delicious dish. The presentation is also stunning. I can't wait to try more recipes from this website.
Muhammad Ikraam
[email protected]I followed the recipe exactly and the results were perfect. The croustade was crispy and golden brown, the beets were tender and flavorful, and the burrata cheese melted beautifully. This dish is a keeper!
Jenneh Vandi
[email protected]This dish was a hit with my dinner guests! The combination of earthy beets, creamy burrata, and flaky croustade pastry was divine. I'll definitely be making this again.