The diced and glazed beets can be refrigerated overnight and gently reheated before serving.

• 3 beets ( 3/4 pound)
• 4 thyme sprigs
• 1 teaspoon black peppercorns
• 1 tablespoon red wine vinegar
• 1/2 cup sherry vinegar
• 2 tablespoons sugar
• 1 rosemary sprig
• salt
• twelve 4 by 2 inch slices of dense whole grain bread, brushed with olive oil and toasted
• goat cheese
• 12 sprigs of parsley
• extra-virgin olive oil for drizzling

1. In a medium saucepan, cover the beets with cold water.
2. Add the thyme springs, black peppercorns and red wine vinegar and bring to a boil.
3. Simmer, partially covered, until the beets are tender, about 45 minutes, replenishing with water if necessary.
4. Drain the beets, then peel and cut them into 1/4 inch dice.
5. Return the diced beets to the saucepan.
6. Add the sherry vinegar, sugar, rosemary sprig and 1/4 cup of water and bring to a boil.
7. Cook over moderately high heat until a syrupy glaze forms, about 12 minutes.
8. Discard the rosemary sprig and season the beets with salt.
9. Top each whole-grain toast with a spoonful of the glazed beets, sprinkle with goat cheese.
10. Top with a sprig of fresh parsley and drizzle with extra virgin olive oil