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!
PrintVegan Beet Sliders 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
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
Instructions
- 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.
- 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.
- 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!
- 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.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Brunch
- Cuisine: American
Hello kannamma
I was happy to see the word vegan in the recipe name and started reading more. The Mayo in the recipe did it mean the vegan Mayo ? Please share the recipe if you have one.
Your recipes ROCKS!!! Thank you for all your work.
Eggless and Vegan Mayo is easily available these days in the market. You can look for it online too!