[Preparation time: 40 minutes, 3 Beet sliders]
I came across this dish when I was watching a show on one of the food channels. I thought it’s so cool to use beet as a visual substitute to a steak/burger. Almost genius! As I was watching it, I didn’t care about how tasty or juicy it would be, I thought about how beautiful the slider would look like after one bite.
Well after I prepared this dish, I can tell you that both are true. It’s so juicy and flavorful. Hints of cumin, a thick slice of sweet beet and sauce on the bun that gets the juices from the beet – everything combines to a great sandwich. So not only for vegetarians.
Ingredients of Beet Sliders:
1 Beet, average size
3 Fresh buns
½ Yellow bell pepper
1 tbsp. of olive oil
1 tsp. of salt
1 tsp. of black pepper
½ tsp. of cumin
For the cilantro spicy mayo sauce:
3 tbsp. of lite mayonnaise
1 tbsp. of chopped cilantro
1 tbsp. lime juice
½ tsp. of ground cayenne pepper
½ tsp. of salt
[Improvising options: Beet → potatoe | Add/switch any of the condiments you like→ lettuce, chili peppers, spinach | Lime juice → lemon/orange juice | Cilantro → parsley, dill, basil, thyme]
Boil the beet fully (don’t slice it) for about 30 minutes. Stick a toothpick inside to check if ready. Once ready, move the beet to a bowl with ice and water. Once cold, remove the skin from the beet (using gloves might be a good idea at this point, otherwise be prepared to explain tomorrow at work that this is not blood on your hands). Slice the beet to ½ inch slices. I use parchment paper on my wooden cutting board to avoid spots on the board.
Brush the beet with some olive oil and sprinkle the salt, pepper and cumin. Place the beet on a non-stick very hot pan for about 2 minutes each side until slightly caramelize.
Remove from the pan and allow chilling for 2 minutes.
Mix the sauce ingredients in a small bow. Spread a tbsp of the cilantro spicy mayo sauce on the bun, place the beet on the sauce and finally top it with thinly sliced bell pepper and onion.
It works even better with cold beer. Enjoy.
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