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)
Green Goddess Dressing, recipe HERE
Sliced red onions, for serving
16 to 18 slider buns, toasted, recipe HERE
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.
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.
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.
Remove the beets from the skillet and serve with shaved red onion and Green Goddess Dressing on a toasted slider bun.