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
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:
- 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
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 9 reviews
By torba97_12904148
Fremont, CA
on January 14, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Anyone who enjoys beets...this recipe provides basic step-by-step for cooking beets in liquid/stove top. On the same day, I duplicated recipe but BAKED the beets. Flavors, sweetness and juiciness were very different. The rest of recipe procedures helped make delicious sandwich/sliders. Also...I added butter lettuce to each slider. This veggie recipe is a keeper!
Annie, Fremont, CA
By megacurlz
on June 19, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Absolutely delightful!! It is a healthy option in place of a a burger. Also, the beets are really good on salads. The Green Goddess dressing is a dressing so it is thinner than mayonaise, but it is tasty and I would not change a thing. Everyone who tasted the beets and dressing absolutely loved them and wanted the recipe. Definitely a hit! Making it again today.
By Chef #597606
on May 19, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Really tasty!! I wouldn't say it's at all like meat, as it said on the tv programme! but a good veggie option nonetheless. Green goddess sauce came out quite thin, but still delicious - I would probably not bother with the buttermilk next time as that's what made it too thin. I was a bit dubious whether the kids would like them , but my daughter age 6 gave them 10/10 and our 2 year old ate 2 of them. Also discovered that if you shake half a jar of double cream - that's heavy cream to you in the States - for 10 minutes you get about a half a cup of buttermilk and about a half pound of butter. Yum!!!
Read all 9 reviews