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Recipe courtesy of Chuck Caplener and Jared Nuttall

Beet Sliders

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  • Level: Easy
  • Total: 1 hr 25 min
  • Prep: 20 min
  • Cook: 1 hr 5 min
  • Yield: 16 to 18 sliders
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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


  1. 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.
  2. 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.
  3. Remove the beets from the skillet and serve with shaved red onion and Green Goddess Dressing on a toasted slider bun.

Green Goddess Dressing:

  1. 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.