Ingredients
Scale
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