Today we share this simple, interesting and healthy recipe to make up for all those extra festive calories. Beet Sliders served with Goat Cheese on the top makes a very delicious snack time treat. Kids will also enjoy this version of beetroot, and I am talking about my own experience. These sliders work great in lunch boxes as well. So here we have a kid friendly, healthy, snack time treat, with the name Beet Slider Recipe with Goat Cheese on the top.
The consistency of the beet slider batter comes out so accurate that you can bake them in the oven, or drizzle a little oil on a non-stick grill and grill them to the like. Though I don’t suggest deep frying because they are fab with less calorie connect.
I personally like Beet Sliders Recipe with Goat Cheese and a tiny bit of pesto along. But you can play around with hung curd dip, and many more sauces. I have these sauces and dips, please have a look; if you like to combine your Beet Sliders with any of these, go ahead.
The texture and seasoning are key components to making these sliders the hearty, meatless, eggless and full of flavours. You can also serve beet sliders in the form of burgers with multigrain burger buns or make bread burgers. Don’t forget to lightly grill or toast the buns/bread.
To make the sliders look more appetising assemble the sliders with a bed of the dressed greens, then add a little goat cheese, and pesto on the top. These bite size beet sliders are easy to serve and snack on at any time of the day.
In addition to the beets, potatoes, and onions, walnuts add some grit and grainy texture to the burger, and the mashed paneer (cottage cheese) and bread crumbs help bind the ingredients together. In the seasoning department, I opted for a subtle flavour profile with a few dashes of cumin, dry coriander, chilli powder, green chillies, fresh basil and of course salt and pepper. You can play around with the flavour profile according to the personal preference.
Earthy and sweet beets are always delicious with tangy goat cheese. Make sure you buy good quality goat cheese. I always make pesto at home. Already shared a picture above for the pesto recipe. Do let me know if you have any doubts.
Some points to read:
2. The seasoning can be of choice too. Make sure you balance out the flavours and taste a tiny bit of the batter before cooking.
3. Opt for grilling or oven roasting, make sure you drizzle a tiny bit of vegetable oil, on the patties before cooking. I suggest using a non-stick pan.
4. The toppings on the top can be of choice. I already have mentioned the choices above.
2 medium sized raw beetroot, peeled and coarsely grated
Small bunch spring onions, finely chopped
1/2 a cup of softened fresh cottage cheese
1/2 a cup of boiled potatoes grated
2 tablespoons of walnut crumb
1/2 cup of fresh bread crumbs
2 garlic cloves, crushed
2 to 3 leaves of fresh basil, chopped
1 or 2 green chillies chopped (optional)
1 teaspoon of cumin seeds
1 teaspoon of dry coriander seeds
Salt and pepper to taste
Red chilly powder according to the taste
A dash of garam masala
100 gm of goat cheese crumbled
200g mixed salad leaves
2 to 3 table spoons of fresh pesto
Grate the beetroots and squeeze out all the juice. Add all the ingredients in a big bowl and mix well. Make sure that the batter is the right consistency as shown in the pictures above, it should not feel very wet and loose.
Tip: You can add a bit more bread crumbs to make the mix the right consistency.
Tip: to make the fresh bread crumbs- simply add a day old bread slices to your food processor and pulse till you get the coarse meal.
Once the batter is done shape the patties with hand. You can cook them on a noon stick pan, or on a non-stick grill or oven roast. Make sure to flip the sliders when one side is done.
When done assemble burgers buns and I would suggest serve them right away when hot and enjoy!