Random Recipe – Beet Sliders

19 May

I got a bit overzealous with my produce order from the wonderful Daisy Mae’s Market and I ended up with more beets than I know what to do with.  I decided to try a beet slider – after all, couldn’t a beet look a teensy bit like a burger patty?

I rinsed and roasted the beets in a foil-covered baking pan while I was roasting some bell peppers for another purpose.  The beets took about 30 minutes at 350 F to get to fork-tender.  Once cooled, the skins slipped off pretty easily.  I cut myself a couple of nice thick ‘burgers’ and got to work.

I had some pumpernickel rolls which were the right size for my beet slices.  I halved the rolls and toasted them in a lightly oiled cast iron skillet.  I brushed the beets with a bit of soy sauce and tossed them in alongside the rolls to char.

When the rolls were toasted, I added a dollop of Brianna’s Champagne and Caper Dressing, which is a very slightly sweet vinagrette.  I think a nice homemade balsamic vinaigrette would work really well here.  Then I smeared the cut side of the top half of the roll with goat cheese and added a couple of slices of cucumber for crunch.  Add the slightly charred beet slices and smash it together and these were really tasty!

I will definitely do this again on a bigger scale for a vegetarian lunch or perhaps on a smaller scale for an interesting hors d’oeuvre.

 

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