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Prep Time: 20 Minutes Cook Time: 65 Minutes |
Ready In: 85 Minutes Servings: 16 |
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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 |
Directions:
1. 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.
2. 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.
3. Remove the beets from the skillet and serve with shaved red onion and Green Goddess Dressing on a toasted slider bun.
4. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
5. Green Goddess Dressing:
6. 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.
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