Vegan Beet Sliders Recipe, Beetroot Sliders

I was inspired by this recipe when I saw this in Guy’s DDD show of Gatsby’s diner in Sacramento, California a long long time back. I have very minimally adapted the recipe. The beets are very meaty and have a textural bite to it. I have been making beet sliders ever since and it makes for a perfect brunch or a snack for parties.
Here is how to make it.

I cook the beets with a little salt. Peel the skin of the beetroot using a vegetable peeler. Cut off both the ends. Cut the beetroot into 1/4 inch thick slices and toss them in a pressure cooker. Sprinkle some salt and add in quarter cup of water. Cook for 2 whistles and remove from heat. Wait for the pressure to settle naturally.
Alternatively, you can steam the beetroot with some salt for fifteen minutes. Set aside.

We will make a scallion mayo to go with the sliders. Take a bowl and add in the mayo, scallions / spring onions (only the green part), ketchup, black pepper and hot sauce. Mix well. Scallion Mayo is done!

Take a pan and sprinkle it with olive oil. Place the boiled beetroot and roast the beetroot and thinly sliced onions until the onions start to brown. Roast on both sides –  a minute on each side. Set aside. Toast the buns too!

Now assembling!
Take a toasted bun and add in a layer of scallion mayo, top it with a slice of beetroot, onion and again top it with a little scallion mayo. Its done.

No one can beet the slider!

Vegan Beet Sliders Recipe

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Pin Recipe

Vegan beet sliders recipe made with roasted beetroot and a scallion mayo. Recipe adapted from Gatsbys Diner – DDD Sacramento. With step by step pictures.

• Total Time: 30 mins
• Yield: 6 1x

Ingredients

Scale 1x2x3x

For cooking Beetroots

• 2 medium sized beetroots
• 1 teaspoon salt
• 1/4 cup water

For Scallion Mayo

• 2 sprigs scallions / spring onions
• 1 teaspoon ketchup
• 1 teaspoon hot sauce
• 2 tablespoon mayo
• 1/4 teaspoon cracked black pepper

Other Ingredients

• 1 Onion, Sliced
• 2 teaspoon oil
• 6 slider buns

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Instructions

1. Peel the skin of the beetroot using a vegetable peeler. Cut off both the ends. Cut the beetroot into 1/4 inch thick slices and toss them in a pressure cooker. Sprinkle some salt and add in quarter cup of water. Cook for 2 whistles and remove from heat. Wait for the pressure to settle naturally.
2. Alternatively, you can steam the beetroot with some salt for fifteen minutes. Set aside.
3. Take a bowl and add in the mayo, scallions / spring onions (only the green part), ketchup, black pepper and hot sauce. Mix well. Set aside.
4. Take a pan and sprinkle it with olive oil. Place the boiled beetroot and roast the beetroot and thinly sliced onions until the onions start to brown. Roast on both sides – a minute on each side. Set aside. Toast the buns too!
5. Take a toasted bun and add in a layer of scallion mayo, top it with a slice of beetroot, onion and again top it with a little scallion mayo.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 10 mins
• Category: Brunch
• Cuisine: American