Beets, Carrots, Onions - Beet Sliders
Cooking time 1 ¼ hours Yields 15 sliders 5 quarts water 1/2 cup sea salt, plus a pinch 1 tablespoon dried dill 6 dried Arbol chilies 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 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
In a large stock pot, combine and the water, 1/2 cup sea salt, dill, chilies, 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 sauté 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.