Beet Sliders with Green Goddess Dressing
rinsed, trimmed, and cuttwo
peeled, trimmed, and cuttwo
peeled and quartered
slightly smashed and peeled
finely chopped fresh herbs
any combination of parsley, chives, tarragon, or thyme
Microgreens or baby lettuce leaves
In a large Dutch oven, place beets, celery, carrots, onions, garlic, caraway seeds, salt and pepper and cover with water.
Bring to a low boil and cook for 50-60 minutes until beets are tender.
While beets cook, make Green Goddess Dressing by combining mayonnaise, buttermilk, herbs, lemon juice, anchovy paste, garlic, salt, and pepper in a small bowl or Mason jar.
Remove beets from pot and add to a glass bowl until cool enough to handle. Trim top and bottom from beets and peel skin off.
Slice beets into 1-inch thick slices.
Saute beet slices over medium heat in a pan coated with cooking spray for three minutes on each side.
To assemble slider, place sliders buns on a plate, add beet to bottom half of bun, top with Green Goddess dressing, thinly sliced red onions and micro-greens.
This recipe was inspired by a dish at Gatsby’s Diner in Sacramento, California.
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