| Level: | Easy |
| Total: | 1 hr 25 min |
| Prep: | 20 min |
| Cook: | 1 hr 5 min |
| Yield: | 16 to 18 sliders |
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
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 412 |
| Total Fat | 30 g |
| Saturated Fat | 6 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 6 g |
| Cholesterol | 17 mg |
| Sodium | 1014 mg |
Reviews
This is by far the absolute best beet recipe! When cooking the house does smell like you are doing a Corned Beef or Pastrami. I added more of the same spices for the green goddess- but the beets each time have been perfection. What a marvelous treat and everyone agrees– who would have thought of this –BEEF SLIDERS wow!!!
It was okay. Another review stated not to bother with the broth base to boil the beets in because the flavor doesn’t protrude.. They were right. Not worth the effort. It was alright, but not for the time it took. Won’t be making it again.
Thanks to D D D I have to cook a lot of good food. This was the first one I cooked. Can’t wait to drive the 5 hours to the restaurant and try the original cause what I cooked is going to be hard to beat. What men do for there wives 🙂
I don’t even like beets, but when I saw the show and how everyone was eating the beet sliders instead of burger sliders, I had to try it. It was excellent! The taste was undescribable, but very, very good and unlike any beet I had ever eaten before. Even if you can’t bring yourself to eat beets, at least try the green goddess sauce. It was great all by itself and I plan on using it on many other items in the future.
One quick side note- you must eat the sliders while they are hot, or the taste changes a little. Still quite good.
One quick side note- you must eat the sliders while they are hot, or the taste changes a little. Still quite good.
Don’t go through the hassle of making the stock water with spices and vegetables (unless you need vegetable stock. The flavours don’t penetrate the harder outside skin of the beet anyway. Just boil the beets until done (20min. max. After, place in ice water and the skin almost falls off with light rubbing. The dressing is a keeper. Use either dinner rolls or potato buns – those both work great. I’m not sure why this recipe makes you want to go through all the trouble of making veg. stock. Makes it sound more complex than it needs to be.
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
Annie, Fremont, CA
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.
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!!!
This is definitely a keeper recipe. My husband loves it. I left out the carrots, celery and seasoning sauce in the water mix and used a dab of soy sauce instead. Since that’s basically what the seasoning sauce is anyways. Also made up my own dressing to go on the sliders out of mayo, fresh minced garlic, chipolte powder, lemon juice, cayenne pepper and a few other seasonings. Sauteed red onions in a bit of olive oil and balsamic vinegar and put those on top of the sliders. Served along side sweet potato fries. Very very tasty! next time I will try the Green Goddess dressing.
Really delicious and smelled so wonderful while it was boiling. I didn’t buy the seasoning sauce (since it’s mostly sugar, I just added that instead. Will definitely make it again