Aren’t sliders adorable? I think most things in miniature form are cuter than their full size counterparts. Think babies, puppies, kitties, and burgers. However, why should meat-eaters have all the slider fun? They shouldn’t, right?
Now that we are in agreement on that, let’s talk about these Beet Sliders with Green Goddess Dressing. Boiling the beets along with a variety of aromatics imparts great flavor into the beets. The Green Goddess Dressing is creamy, herby, and delicious, which complements the earthiness of the beets. Red onions offer crunch and bite to the slider. The combination is top notch.
I estimate that approximately 99% of slider recipes that I come across feature some sort of meat filling. You know that I am always up for a challenge. Therefore, I want to create delicious options for vegetarian sliders. These Beet Sliders are not only gorgeous; they are perfect to eat while drinking a glass of wine or a beer and listening to Budos Band.
I would plan to serve two to three sliders per person for a perfect small plate offering. I adore small plates. Small plates always feel like a party. I would much rather have a few small plates than one entrée any day. Honestly, every day that would be my preference. Small plates are perfect for the chronically indecisive, possibly commitment challenged.
I digress. Let’s move on the these sliders. The key to any burger is getting the bun and burger to match up in size. Be sure that your beets are as big in the widest part as the bun they will eventually sit on. Once the beets are cooked and peeled, you will want to slice them into about one-inch rounds.
While the beets cook, whip up the ingredients for the Green Goddess dressing and thinly slice part of a red onion. I always recommend wearing latex or rubber gloves when working with beets. Beets stain everything they encounter so exercise care when preparing them.
| Prep Time | 20 minutes |
| Cook Time | 60 minutes |
| Servings |
people
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- 4 large beets
- 2 stalks celery rinsed, trimmed, and cuttwo
- 2 carrots peeled, trimmed, and cuttwo
- 1 onion peeled and quartered
- 1 clove garlic slightly smashed and peeled
- 1 tablespoon caraway seeds
- salt
- pepper
- water
- 1/2 cup mayonnaise
- 1/3 cup buttermilk
- 1/2 cup finely chopped fresh herbs any combination of parsley, chives, tarragon, or thyme
- 1 tablespoon lemon juice fresh squeezed
- 1 teaspoon anchovy paste
- 1 clove garlic fchopped
- salt
- pepper
- Slider buns
- red onion thinly sliced
- Microgreens or baby lettuce leaves
Ingredients
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- 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.
If you are beet lover, you may want to check out these other recipes:
cakespy
As a bona fide beet lover, I can definitely beet to this drum. 🙂 They look delicious!
Diane Hartford
Ha! Thank you!