SLIDER’S A STAR
Jupiter blogger’s recipe gets notice on ‘The Chew’
After sampling the deepfried beet sliders at 5Church restaurant during a 2016 trip to Charleston, Jupiter blogger Dianna Muscari set out to re-create the dish in a lighter rendition. “I Dianna-fied the sliders by baking them instead of deep-frying, and adding pickled onions for an extra kick from the tangy vinegar,” she later wrote on her site, TheKitchenPrepBlog.com. She offered these tips: Instead of buying raw beets and roasting or steaming them (which
I find messy and timeconsuming), I used readyto-eat beets from Trader Joe’s. They can be found in the produce section sealed in plastic.
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.
FOR THE BEETS: Cooked beets, sliced
about 3/4 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 THE SLIDERS:
Slider buns, lightly toasted
Boursin cheese Pickled onions
Avocado slices
Arugula or mixed greens
Make the sliders:
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 breadcrumbs 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.
Assemble the sliders:
Spread Boursin on the slider buns. Place a crispy beet slice on the bun. Top with some pickled red onion, avocado and greens of your choice.