Roasted Balsamic Beet and Burrata Crostini with Fresh Mint

Preheat oven to 400ºF. Wrap the beets in a foil packet and before you seal the packet drizzle with olive oil, balsamic vinegar, salt and pepper. Seal the packet. Place the packet of beets on a baking sheet and roast for about 30 to 40 minutes. Remove from oven. Let them cool slightly. You might want to wear gloves to keep the dye from getting on your fingers. Remove the skin and chop beets into cubes.

You can toast your crostini slices or not, whatever is easier. Spread some of the burrata on top of each crostini. Put some of the roasted beets on top and garnish with fresh mint. Repeat until all the slices have been covered.