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Recipe courtesy of Chuck Caplener
and
Jared Nuttall
Recipe courtesy of Chuck Caplener
and
Jared Nuttall
Episode:
A Little Twisted
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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- Level: Easy
- Total: 1 hr 25 min
- Prep: 20 min
- Cook: 1 hr 5 min
- Yield: 16 to 18 sliders
Ingredients
Green Goddess Dressing:
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.
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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