| 16 | 01:05:00 hour(s): minute(s) : second(s) |
|
| Ingredients | Minutes | Calories |
| Preparation time | Cooking time | Servings |
| 00:05:00 hour(s): minute(s) : second(s) |
01:00:00 hour(s): minute(s) : second(s) |
4 |
| 2 | Cloves | Garlic, 1 slightly smashed and peeled, 1 chopped |
| 2 | Large | Carrots, peeled and trimmed |
| 1 | Pinch | Salt |
| 1 | Pinch | Ground Pepper |
| 1 | Large | Onion, peeled and quartered |
| 4 | Large | Beets |
| 1 | Tablespoon | Caraway seeds |
| 2 | Medium Stalks | Celery rinsed, trimmed |
| 1/2 | Cup | Mayonnaise |
| 1/3 | Cups | Buttermilk |
| 1/2 | Cup | Chopped parsley, chives, tarragon, or thyme |
| 1 | Tablespoon | Lemon juice fresh squeezed |
| 1 | Teasponn | Aanchovy paste |
| 4 | Buns | Slider buns |
| 1 | Medium | Thinly sliced red onion |
| 1 | Handful | Mixed microgreens |
DRESSING
1. Combine buttermilk, herbs, mayonnaise, lemon juice, anchovy paste, garlic, salt, and pepper.
BEETS
1. In a Dutch oven, boil beets, celery, carrots, onions, garlic, caraway seeds, salt, and pepper for 55 minutes.
2. Peel the beets and slice them into slices.
3. Sauté beet slices for 3 minutes on each side in a cooking spray-coated pan.
TO ASSEMBLE
1. Arrange the slider buns on a plate, and top them with beet, vinaigrette, red onions, and microgreens.
2. Enjoy.
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