Beet Sliders

Beet Sliders

Yield: 8-10 servings

Prep: 15 min

Cook: 1 hr 10 min

Ready: 1 hr 40 min

Ingredients

• 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

Instructions

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.