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Beet Sliders

Beet Sliders

Yield: 8-10 servings

Prep: 15 min

Cook: 1 hr 10 min

Ready: 1 hr 40 min


  • 5 quarts water

  • 1/2 cup sea salt, plus a pinch

  • 1 tbsp dried dill

  • 6 dried arbol (or any available) chiles

  • 1/4 cup coriander seeds

  • 1 tbsp caraway seeds

  • 1 large carrot, coarsely chopped

  • 2 stalks celery, coarsely chopped

  • 1/2 large yellow onion, coarsely chopped

  • 4 tablespoons Braggs amino acids

  • 6 to 8 whole beets (depending on size)

  • Olive oil

  • Green Goddess Dressing, recipe HERE

  • Sliced red onions, for serving

  • 16 to 18 slider buns, toasted, recipe HERE


  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.) and cut the beets into 1/4 to 3/8-inch slices.

  3. 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.

  4. Remove the beets from the skillet and serve with shaved red onion and Green Goddess Dressing on a toasted slider bun.






The continued effort to do or achieve something despite difficulties, failure, or opposition: the action or condition or an instance of persevering: steadfastness.



Jack is one of those Labs of a lifetime. Strong, big, determined, docile, agile, gentle, devoted and actually attached at the hip to me. I never go anywhere without him at my side. He’s probably the smartest dog I’ve ever had...

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