GOLD MEDAL SLIDERS

Gold Medal Sliders image

Beets are nature's candy and here, we turn the elements of a classic golden beet salad into a slider that resembles a gleaming gold medal. Instead of discarding the beet greens, we turn them into a vibrant pesto because every slider deserves a winning sauce.

Provided by Food Network Kitchen

Time 3h10m

Yield 4 servings (12 sliders)

Number Of Ingredients 15

Ingredients

3 to 4 medium-large golden beets with greens (about 2 pounds)
1 cup plus 1 tablespoon extra-virgin olive oil
2 sprigs rosemary
Kosher salt and freshly ground black pepper
1 bunch basil, leaves only (about 1 cup)
1 cup walnut halves
1 cup grated Parmesan
1 clove garlic
1 tablespoon honey
2 lemons, juiced
6 slices bacon, optional
One 4-ounce log fresh goat cheese
12 slider buns, split (see Cook's Note)
1 cup baby arugula
Balsamic glaze, for drizzling

Steps:

Preheat the oven to 400 degrees F.
Separate the beets from the greens. Set aside the greens. Place the beets on a large sheet of heavy-duty aluminum foil. Drizzle with 1 tablespoon oil, add the rosemary sprigs and season with salt and pepper. Fold the foil up and around the beets to create a closed packet and place on a rimmed baking sheet. Bake until tender, 1 hour. Open the packet carefully to release the steam, then refrigerate the packet for 2 hours or up to 3 days.
Put the reserved beet greens (about 2 cups), basil leaves, walnuts, Parmesan, garlic, honey and lemon juice in a blender. Season with salt and pepper. Turn on the blender and drizzle in the 1 cup oil until smooth. If the pesto becomes too thick, add 1 tablespoon of water. Set aside.
If using bacon, put the slices in a large cold skillet and cook over medium heat, flipping halfway through, until crispy, about 6 minutes total. Transfer to a plate and set aside.
When the beets are chilled, discard the rosemary from the foil packet. Wearing food prep gloves, peel the skin from the chilled beets with a paring knife. Slice the beets into about twelve 1/2-inch-thick rounds (or gold medals). Any smaller pieces of the beets can also be used to make a slider, so do not discard. Slice the goat cheese into twelve 1/8-inch-thick rounds. Cut the bacon slices in half if using.
Spread the pesto on the inside of the top and bottom of a slider bun. Place a few arugula leaves on the bottom bun and top with 1 beet round, 1 goat cheese round, half a piece of bacon if using, a drizzle of balsamic glaze and the top bun. Repeat with the remaining buns, pesto, arugula, beets, goat cheese and balsamic. Serve.