Sunday, September 15, 2013

Beet Sliders | featured on Triple D

Original Recipe is courtesy of: Chuck Caplener and Jared Nuttall, Gatsby's Diner, CA and can be founhere


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  {make your own-recipe below}
Sliced red onions, for serving
16 to 18 slider buns, toasted


  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.


  • Serves 16 to 18 sliders - which is a lot!
  • Sub for seasoning sauce can be Bragg’s Liquid Aminos, but you might need a little more
  • Make your own-Green Goddess: combine chopped herbs such as fresh tarragon and parsley,
    1 bunch chopped scallions, 1/2 cup buttermilk, 1 Tbl lemon juice, and 1/2 cup white wine vinegar in a mixing bowl. Let sit and macerate for 10 minutes. Then add 1 cup sour cream + 2 cups mayo and blend with an immersion blender until creamy. Season with S+P
  • For a low fat version: swap 1 ripe avocado, 1 cup lowfat buttermilk and minced garlic for sour cream + mayo. Also recommended to use white balsamic vinegar in place of lemon juice/white wine vinegar.

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