Aren’t slider buns the cutest? I taught a ‘Cooking with Kids’ class last night and made sliders with everyone. They are the perfect portion size and kids really enjoy building their own petite sandwiches.  These sliders are inspired by Gatsby’s beet sliders in Sacramento, CA. I loved the idea of using beets as a meat filling and decided to re-create the idea in my own kitchen.

Ingredients:
3-4 large beets, scrubbed clean and tops removed
Slider buns (this recipe makes about 12-15 sliders depending on how thick you slice the beets and how big they are)
Creamy Herb Spread (recipe below)
1 tsp. oil
salt/pepper
sliced radishes or other garnishes 

Seasonings:
1 Tbsp whole allspice berries
1 Tbsp coriander seeds
1 Tbsp red pepper flakes
1 Tbsp whole cloves
1 Tbsp whole black peppercorns
2 large bay leaves, crumbled 
1 Tbsp dried dill
1/3 cup salt

Creamy herb dressing:
1 avocado
1 small handful basil
1 small handful parsley
1/4 cup cashews, soaked for at least an hour then drained
1 lemon, zested and juiced
1 tsp. rice wine vinegar
1/8 tsp. salt
1/4 tsp. ground pepper

In a stock pot combine 8 cups water and the seasonings together. Bring to a boil and add the cleaned, whole beets. The water should cover the beets so if it doesn’t- add a bit more. Reduce heat to medium and cook for about an hour, until beets are tender. Remove the beets from the stock and let cool slightly. The skins should fall of easily at this point but if they don’t then remove the skins with a vegetable peeler. Slice the beets 1/4-1/2″ thick.

Make the creamy herb dressing by combing all ingredients together in a food processor.

When ready to assemble: heat a skillet to medium-high heat and heat the 1 tsp. of oil. You may also use cooking spray to lightly coat the pan. Add the beet slices and sear on both side until hot and slightly crisp, about 2-3 minutes per side. Stack 1 slice beet on 1 toasted slider bun. Top with sliced radishes and creamy herb spread.

My favorite foods are snack-appetizer type items: soup, finger sandwiches, dips. It then goes without saying that the holidays for me are all about whipping up some yummy small bites to share with friends. I made this over the weekend and both we’re a hit,  Beet Hummus and Jalapeno Tofu Spread.

Beet Hummus

4 medium size beets, cooked*
2 tbsp. tahini (sesame seed paste)
1 large lemon, zested and juiced
1 tbsp. cumin
1 clove garlic, minced
1/4 tsp. salt
1/4 tsp. pepper

Chop beets and place in food processor of blender. Add the rest of the ingredients and blend until a smooth paste forms. Serve with sliced cucumbers, crackers, or vegetable stick of your choice.

* I haven’t tried it, but I think you could use packaged cooked beets or canned beets, drained. If you try these types of beets, let me know how it goes!

Jalapeno Tofu Spread

1/2 onion, chopped
2 cloves garlic, chopped
1 block tofu (extra firm)
3 jalapenos, minced
2 stalks celery, minced
1/4 cup vegenaise or other type of mayonnaise
1 medium lemon, zested and juiced
1/8 cup vegetable broth
1/4 tsp. crushed red pepper
1/8 tsp. cayenne pepper, optional for  little more zing!
1 tbsp. spicy mustard
handful cilantro, chopped

Saute the onion and garlic in vegetable broth for 5 minutes until onion becomes translucent. Add the red pepper and cayenne pepper and set aside. In a food processor or blender, combine the tofu, mayonnaise, cilantro, onion mixture and lemon juice. Process until a dip-like consistency forms. Be careful not to over mix, you don’t want it to be soup-like. Add the minced jalapenos and celery into the mixture and stir to combine.

Excellent with toasted bread, crackers, and carrots! I used the leftovers this week for sandwiches with arugula and grilled eggplant. Delicious!