Beet Sliders / Gatsby's Diner / Sacramento, California

It's difficult to find a recipe that's different when beets are the main ingredient. This was very appealing to me as a vegetarian and a fan of beets.
The recipe says to discard the liquid that the beets are cooked in. I keep the liquid to use in a soup.
I have a recipe for what I believe are the Best of the Best Pickled Beets. The recipe is on the blog. I also have a recipe on the blog for Roasted Vegetables that includes Beets.
If you haven't tried beets, I hope you do.


5 quarts water
1/2 C sea salt, plus a pinch
1 TBS dried dill
6 dried arbol chiles
1/4 C coriander seeds
1 TBS caraway seeds
1 large carrot, coarsely chopped
2 stalks celery, coarsely chopped
1/2 large yellow onion, coarsely chopped
4 TBS 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
Directions
In a large stock pot, combine and the water, 1/2 C 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.) 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.


Green Goddess Dressing:
1 bunch fresh tarragon, stemmed, finely chopped
1/2 bunch fresh parsley, stemmed, finely chopped
1 bunch green onions, finely chopped
1/2 C buttermilk
1 TBS lemon juice
1/2 C white wine vinegar
1 C sour cream
2 C mayonnaise
Salt and pepper
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.


Enjoy!
Peace in the Kitchen!