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.
Recipe Notes
This recipe was inspired by a dish at Gatsby’s Diner in Sacramento, California.