Beet Sliders

Total Time:
1 hr 25 min
Prep:
20 min
Cook:
1 hr 5 min

Yield:
16 to 18 sliders
Level:
Easy

Ingredients
  • 5 quarts water
  • 1/2 cup sea salt, plus a pinch
  • 1 tablespoon dried dill
  • 6 dried arbol chiles
  • 1/4 cup coriander seeds
  • 1 tablespoon caraway seeds
  • 1 large carrot, coarsely chopped
  • 2 stalks celery, coarsely chopped
  • 1/2 large yellow onion, coarsely chopped
  • 4 tablespoons seasoning sauce (recommended: Maggi)
  • 6 to 8 whole beets (depending on size)
  • Olive oil
  • Green Goddess Dressing, recipe follows
  • Sliced red onions, for serving
  • 16 to 18 slider buns, toasted
  • Green Goddess Dressing:
  • 1 bunch fresh tarragon, stemmed, finely chopped
  • 1/2 bunch fresh parsley, stemmed, finely chopped
  • 1 bunch green onions, finely chopped
  • 1/2 cup buttermilk
  • 1 tablespoon lemon juice
  • 1/2 cup white wine vinegar
  • 1 cup sour cream
  • 2 cups mayonnaise
  • Salt and pepper
Directions

In a large stock pot, combine and the water, 1/2 cup sea salt, dill, chiles, coriander, caraway, carrots, celery, onions, seasoning sauce, and beets and bring to a boil. Boil on medium heat for about 1 hour.

Remove the beets and let cool, discarding the liquid. Once cooled, remove the skin from the beets with a vegetable peeler. (Remember to wear gloves, as the beets will stain your hands as well as other surfaces.) Cut the beets into 1/4 to 3/8-inch slices. Place the beet slices, a drizzle of olive oil, and a pinch of sea salt into a skillet over high heat and saute until glossy and tender, about 2 1/2 minutes on each side.

Remove the beets from the skillet and serve with shaved red onion and Green Goddess Dressing on a toasted slider bun.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Green Goddess Dressing:

Combine the herbs, green onions, buttermilk, lemon juice, and vinegar in a mixing bowl. Let macerate for 10 minutes. Add the sour cream and mayonnaise, and blend with an immersion blender until creamy. Season with salt and pepper.


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