I was inspired by this recipe when I saw this in Guy’s DDD show of Gatsby’s diner in Sacramento, California a long long time back. I have very minimally adapted the recipe. The beets are very meaty and have a textural bite to it. I have been making beet sliders ever since and it makes for a perfect brunch or a snack for parties.
Here is how to make it.
I cook the beets with a little salt. Peel the skin of the beetroot using a vegetable peeler. Cut off both the ends. Cut the beetroot into 1/4 inch thick slices and toss them in a pressure cooker. Sprinkle some salt and add in quarter cup of water. Cook for 2 whistles and remove from heat. Wait for the pressure to settle naturally.
Alternatively, you can steam the beetroot with some salt for fifteen minutes. Set aside.
We will make a scallion mayo to go with the sliders. Take a bowl and add in the mayo, scallions / spring onions (only the green part), ketchup, black pepper and hot sauce. Mix well. Scallion Mayo is done!
Take a pan and sprinkle it with olive oil. Place the boiled beetroot and roast the beetroot and thinly sliced onions until the onions start to brown. Roast on both sides – a minute on each side. Set aside. Toast the buns too!
Now assembling!
Take a toasted bun and add in a layer of scallion mayo, top it with a slice of beetroot, onion and again top it with a little scallion mayo. Its done.
No one can beet the slider!
- 2 medium sized beetroots
- 1 teaspoon salt
- ¼ cup water
- 2 sprigs scallions / spring onions
- 1 teaspoon ketchup
- 1 teaspoon hot sauce
- 2 tablespoon mayo
- ¼ teaspoon cracked black pepper
- 1 Onion, Sliced
- 2 teaspoon oil
- 6 slider buns
- Peel the skin of the beetroot using a vegetable peeler. Cut off both the ends. Cut the beetroot into ¼ inch thick slices and toss them in a pressure cooker. Sprinkle some salt and add in quarter cup of water. Cook for 2 whistles and remove from heat. Wait for the pressure to settle naturally.
- Alternatively, you can steam the beetroot with some salt for fifteen minutes. Set aside.
- Take a bowl and add in the mayo, scallions / spring onions (only the green part), ketchup, black pepper and hot sauce. Mix well. Set aside.
- Take a pan and sprinkle it with olive oil. Place the boiled beetroot and roast the beetroot and thinly sliced onions until the onions start to brown. Roast on both sides – a minute on each side. Set aside. Toast the buns too!
- Take a toasted bun and add in a layer of scallion mayo, top it with a slice of beetroot, onion and again top it with a little scallion mayo.
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