WEEKDAYS 1e|12c|p

Crispy Beet Sliders

Dianna Muscari
|
Servings: 4
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easy
|
1 to 2 hr

A fun twist on burgers!


  • Ingredients
  • step-by-step directions
Ingredients
Pickled Red Onions:
  • 1 large red onion (peeled, thinly sliced)
  • 1/2 cup apple cider vinegar
  • 1 tablespoon granulated sugar
  • 1 and 1/2 teaspoons Kosher salt
  • 1 cup water
Beet Steaks:
  • 2-3 beets (tops removed, peeled)
  • 2 tablespoons olive oil
  • 1 cup all-purpose flour
  • 2 large eggs
  • 2 teaspoons water
  • 1 cup panko breadcrumbs
  • Kosher salt and freshly ground black pepper (to taste)
To Assemble:
  • 1/2 cup cream cheese (softened)
  • 1 tablespoon Greek yogurt
  • 1 tablespoon chives (minced)
  • 1 tablespoon parsley (minced)
  • 8 slider buns (toasted)
  • 1 avocado (peeled, pitted, sliced)
  • 1/2 cup arugula
  • Kosher salt and freshly ground black pepper (to taste)
Directions
  • For the Pickled Red Onions: Add the sliced red onions to a small canning jar and set aside.
  • In a small saucepan, add apple cider vinegar, sugar, salt, and water, and bring to a boil. Reduce to a simmer and cook until the sugar has dissolved. Pour the hot pickling liquid over the red onions and allow to cool to room temperature. Secure the lid and transfer to the refrigerator for at least one hour.
  • For the Beet Steaks: Preheat the oven to 400ºF. Line a baking sheet with parchment paper and set aside.
  • Lay the beets on a large sheet of foil, drizzle with olive oil and season with salt and pepper. Wrap the beets tightly in the foil and transfer to the oven. Roast until tender, about 45-55 minutes. Remove from the oven and allow to cool. When cool enough to handle, slice beets into 3/4-inch slices and set aside.
  • In a shallow baking dish, add flour and season with salt and pepper. In a second shallow baking dish, whisk together eggs and water, and season with salt and pepper. In a third baking dish, add panko breadcrumbs and season with salt and pepper.
  • Dredge the cooked beet slices in flour, then egg mixture, and finally the seasoned panko, ensuring both sides are thoroughly coated. Transfer coated slices to the prepared baking sheet. Repeat with remaining beet slices and transfer to the oven. Bake until the beet steaks are golden brown and crispy, about 15-20 minutes. Remove from the oven and set aside to cool slightly.
  • To Assemble: In a medium bowl, add cream cheese, Greek yogurt, chives, parsley, and stir until smooth. Season with salt and pepper to taste.
  • Spread the cream cheese mixture on the inside of the top and bottom of the toasted slider buns. Top each bottom bun with a beet steak, pickled red onions, arugula and some avocado slices, and the top bun. Serve immediately.
  • Tip: Crunched for time? Buy precooked beets, found in most grocery stores
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