“The Beet Goes On” Slider from PEAS Farm

Jul 29th, 2016 | By | Category: blog, cook something, vegetables and pasta
PEAS Farm Beet Slider

PEAS Farm Beet Slider, recipe developed by Lisa Rawlinson, www.fullandcontent.com

Beets are the main ingredient in this wonderful vegetarian slider; it’s full of flavor, and is a great snack or a satisfying meal with a bowl of soup.

It comes to us from Lisa Rawlinson, a PEAS School and Community Farm member. Lisa has been a member since the farm began. With children at Cunningham Elementary, Lisa felt the farm a great way to be involved in the school community and a fun setting to help her kids learn about healthy eating and living. Lisa contributes via outreach and publicity, helping promote the farm beyond the school grounds. When not at the farm, Lisa is a freelance designer and is the creator of the blog “Full and Content: Life as Told Through the Story of Food.”

Beet Sliders

Serves: 16 to 18 sliders


◾5 quarts water
◾1/2 cup sea salt and another pinch
◾1 tablespoon dried dill
◾6 dried Chile de árbol
◾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
◾Goat Cheese (Pure Luck Farm Dripping Springs, Texas)
◾Green Goddess Dressing, recipe follows
◾Sliced red onions, for serving
◾16 to 18 slider buns, toasted


In a large stockpot, combine 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, Goat Cheese, 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 cup buttermilk
◾1 tablespoon lemon juice
◾1/2 cup white wine vinegar
◾1 cup sour cream
◾2 cups 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. Finally season with salt and pepper.

Find more recipes from the PEAS School and Community Farm on their website: www.peasfarm.org.

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