Crispy Beet Sliders
Try these sliders at home when you’re looking to “get away” from your usual routine.
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Appetizer, Lunch
Cuisine: American
Servings: 1 serving
Author: The Kitchen Prep
For Beets:
- Cooked beets sliced about ¾ inch thick*
- 1 heaping tablespoon flour per slice
- Salt
- Pepper
- 1 egg
- 1 teaspoon milk or water
- 1 heaping tablespoon panko breadcrumbs per slice
For Sliders
- Slider buns lightly toasted
- Boursin cheese
- Pickled onions
- Avocado slices
- Arugula or mixed greens
Preheat the oven to 400 degrees. Prepare a baking sheet with parchment or foil. Set aside.
Dredge the beets by first tossing in flour, shaking off excess, then dunking into the egg mixture.
Let the excess egg drip off, then toss immediately into the panko bread crumbs until completely coated. Place on prepared baking pan.
Repeat with all beet slices. Bake for about 15-20 minutes or until the panko is golden.
Instead of buying raw beets and roasting or steaming them {which I find messy and time consuming}, I used ready-to-eat beets from Trader Joe's. They can be found in the produce section sealed in plastic. You can cook your own beets or buy them prepared for easier preparation.
I didn't specify the amounts for this recipe because it depends on how many sliders you want to make. A large beet can be sliced into 3-4 slider "steaks." This recipe is easy to make for one or multiply for a crowd.
This recipe was inspired by my visit to 5 Church in Charleston, South Carolina.