Since shallots, beets and garlic were in no short supply with our winter CSA share, beet sliders became a weekly staple in our apartment for a while.
I'm sure there are better ways to cook a beet, but I peeled it, sliced it and threw it on a grill pan with some water. Then I would very un-scientifically cover it with a pot lid to try and trap some of that moisture. I'd have to add some more water here and there as I flipped the beets periodically.
While the beets were cooking I'd take a small shallot and clove of garlic and cook those up in a pan. The shallot I would slice before putting it on the stove and the garlic I would grate on our handy dandy garlic grater (which I really do love and recommend to anyone, it's also great for ginger!)
Once the shallot and garlic are cooked they go in a small container with some mayo and get mixed up.
For the sliders we went White Castle style and put them on typical dinner rolls. First I toasted the rolls, then the top got some of the garlic shallot mayo.
The beets got topped with a healthy slice of mozzarella, and viola! Beet Sliders for all! (Or at least Sarah and I).
My favorite side to have these with were some homemade sweet potato fries (bonus: use the same pan as the garlic and shallot were cooked in to cook the fries, more flavor, less dishes).
See you next Tuesday (hopefully, maybe?)!
