Best Beet Sliders Recipes

Beet Sliders image

Provided by Food Network

Time 1h25m

Yield 16 to 18 sliders

Number Of Ingredients 24

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
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

Steps:

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.
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.

Beet Sliders(Gatsby's) image

Provided by Sharon123

Categories Vegetable

Time 1h24m

Yield 16-18 sliders

Number Of Ingredients 25

5 quarts water
1/2 cup sea salt, plus a pinch
1 tablespoon dried dill
8 -10 sprigs fresh thyme
4 -6 bay leaves
6 dried arbol chiles
1/4 cup coriander seed
1 tablespoon caraway seed
1 large carrot, coarsely chopped
2 stalks celery, coarsely chopped
1/2 large yellow onion, coarsely chopped
4 tablespoons seasoning, sauce (recommended Maggi)
6 -8 whole beets (depending on size)
olive oil
sliced red onion, for serving
16 -18 slider buns, toasted (at the restaurant they use potato rolls)
1 bunch fresh tarragon, stemmed, finely chopped
1/2 bunch fresh parsley, stemmed, finely chopped
1 bunch green onion, 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

Steps:

In a large stock pot, combine and the water, 1/2 cup sea salt, dill, thyme, bay leaves, 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 1/2-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(or cook on a grill).
Remove the beets from the skillet and serve with shaved red onion and Green Goddess Dressing on a toasted slider bun.
To make 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.

Nutrition Facts : Calories 288.1, Fat 15, SaturatedFat 3.6, Cholesterol 15.4, Sodium 3957.2, Carbohydrate 33.9, Fiber 2.6, Sugar 7.7, Protein 5.9