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1
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.
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2
Boil on medium heat for about 1 hour.
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3
Remove the beets and let cool, discarding the liquid.
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4
Once cooled, remove the skin from the beets with a vegetable peeler.
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5
(Remember to wear gloves, as the beets will stain your hands as well as other surfaces.)
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6
Cut the beets into 1/4 to 3/8-inch slices.
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7
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.
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8
Remove the beets from the skillet and serve with shaved red onion and Green Goddess Dressing on a toasted slider bun.
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9
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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10
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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11
Combine the herbs, green onions, buttermilk, lemon juice, and vinegar in a mixing bowl.
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12
Let macerate for 10 minutes.
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13
Add the sour cream and mayonnaise, and blend with an immersion blender until creamy.
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14
Season with salt and pepper.
