Ingredients

• 5 quarts water
• 1/2 cup sea salt, plus a pinch
• 1 tablespoon dried dill
• 6 dried arbol chiles
• 1/4 cup coriander seeds
• 1 tablespoon caraway seeds
• 1 large carrot, coarsely chopped
• 2 stalks celery, coarsely chopped
• 1/2 large yellow onion, coarsely chopped
• 4 tablespoons seasoning sauce (recommended: Maggi)
• 6 to 8 whole beets (depending on size)
• Olive oil
• Green Goddess Dressing, recipe follows
• Sliced red onions, for serving
• 16 to 18 slider buns, toasted
• 1 bunch fresh tarragon, stemmed, finely chopped
• 1/2 bunch fresh parsley, stemmed, finely chopped
• 1 bunch green onions, finely chopped
• 1/2 cup buttermilk
• 1 tablespoon lemon juice
• 1/2 cup white wine vinegar
• 1 cup sour cream
• 2 cups mayonnaise
• Salt and pepper

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Instructions

1. Watch how to make this recipe.
2. In a large stock pot, combine and the water, 1/2 cup sea salt, dill, chiles, coriander, caraway, carrots, celery, onions, seasoning sauce, and beets and bring to a boil. Boil on medium heat for about 1 hour.
3. Remove the beets and let cool, discarding the liquid. Once cooled, remove the skin from the beets with a vegetable peeler. (Remember to wear gloves, as the beets will stain your hands as well as other surfaces.) Cut the beets into 1/4 to 3/8-inch slices. Place the beet slices, a drizzle of olive oil, and a pinch of sea salt into a skillet over high heat and saute until glossy and tender, about 2 1/2 minutes on each side.
4. Remove the beets from the skillet and serve with shaved red onion and Green Goddess Dressing on a toasted slider bun.
5. Combine the herbs, green onions, buttermilk, lemon juice, and vinegar in a mixing bowl. Let macerate for 10 minutes. Add the sour cream and mayonnaise, and blend with an immersion blender until creamy. Season with salt and pepper.