Last Updated on 6 months ago by Neha Deshmukh

Beetroot Sliders Recipe – Scallion Mayo & Caramelized Onions

Introduction

Okay, confession time! I wasn’t always a beetroot fan. It felt…earthy, you know? But then I started experimenting, and wow – beetroot can be amazing. These Beetroot Sliders completely changed my mind. They’re sweet, savory, a little bit spicy, and seriously addictive. I first made these for a potluck with friends, and they were gone in minutes! You won’t believe how easy they are to whip up, and they’re a fantastic way to get a little extra veggie goodness into your life.

Why You’ll Love This Recipe

These sliders are a total winner for so many reasons! They’re quick – ready in under 30 minutes. They’re packed with flavour, thanks to the caramelized onions and zingy scallion mayo. Plus, they’re a fun and unexpected twist on the classic slider. Honestly, they’re perfect for parties, game night, or just a fun weeknight meal.

Ingredients

Here’s what you’ll need to make these delightful Beetroot Sliders:

• 2 medium sized beetroots
• 1 teaspoon salt
• ¼ cup water
• 1 Onion, sliced
• 2 teaspoons oil
• 6 slider buns
• 2 sprigs scallions
• 1 teaspoon ketchup
• 1 teaspoon hot sauce (adjust to your spice preference!)
• 2 tablespoons mayo
• ¼ teaspoon cracked black pepper

Ingredient Notes

Let’s talk ingredients! Beetroots are the star here, and their earthy sweetness is what makes these sliders so special. Don’t be scared of them!

Scallions add a lovely freshness, and you can use both the white and green parts. I usually add a little extra green for a pop of colour.

And the hot sauce? That’s totally up to you. I like a good kick, but feel free to start with a tiny bit and add more to taste. You can use any hot sauce you like – sriracha, chili garlic sauce, or even a dash of Tabasco will work beautifully.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and slice your beetroots. Not too thick, not too thin – about ¼ inch is perfect.
2. Pop them into a pressure cooker with the salt and water. Cook for 2 whistles, then let the pressure release naturally. This keeps them tender and sweet. (If you don’t have a pressure cooker, see the FAQs section!)
3. While the beetroots are cooking, let’s make the scallion mayo. Simply mix together the mayo, finely chopped scallions, ketchup, hot sauce, and black pepper in a small bowl. Give it a good stir and set aside.
4. Now, heat the oil in a pan over medium heat. Add the sliced onions and cook until they’re beautifully caramelized – this takes about 10-15 minutes. Stir them often to prevent burning. Patience is key here; caramelized onions are worth the wait!
5. Lightly toast the slider buns. This adds a nice texture.
6. Time to assemble! Spread a generous layer of scallion mayo on the bottom bun. Top with a few slices of beetroot, followed by the caramelized onions, and another dollop of scallion mayo. Place the top bun on and… enjoy!

Expert Tips

• Don’t overcrowd the pan when caramelizing the onions. Work in batches if necessary.
• Letting the beetroot cool slightly before assembling the sliders makes them easier to handle.
• A little sprinkle of sesame seeds on top of the sliders adds a nice visual appeal and a subtle nutty flavour.

Variations

• Vegan Adaptation: Simply swap the mayo for a good quality vegan mayo. It’s that easy! My friend, Priya, is vegan and loves this version.
• Gluten-Free Adaptation: Use gluten-free slider buns. There are some great options available these days.
• Spice Level Adjustment: Control the amount of hot sauce in the scallion mayo. Start with a tiny pinch and add more to taste.
• Quick Weekday Version: If you’re short on time, you can use pre-cooked beetroots. Just make sure they’re not overly sweet or vinegary.

Serving Suggestions

These Beetroot Sliders are fantastic on their own, but they also pair well with a side of sweet potato fries, a simple green salad, or even some crunchy coleslaw. A chilled glass of lemonade or iced tea is the perfect drink to complete the meal.

Storage Instructions

Leftover sliders can be stored in an airtight container in the refrigerator for up to 2 days. The buns may get a little soggy, so it’s best to eat them fresh. You can store the components separately (beetroots, onions, mayo, buns) and assemble them just before serving.

FAQs

1. Can I use different types of beets for this recipe?

Absolutely! Red beets are classic, but golden beets or even Chioggia beets (the striped ones!) will work beautifully. They’ll give the sliders a slightly different flavour and colour.

2. How can I make the scallion mayo ahead of time?

Yes, you can! The scallion mayo can be made up to 2 days in advance and stored in an airtight container in the refrigerator. The flavours will actually meld together even more beautifully.

3. What is the best way to caramelize the onions for maximum flavor?

Low and slow is the key! Cook the onions over medium-low heat for a longer period of time, stirring frequently. This allows them to develop a deep, rich flavour. Adding a pinch of sugar can also help with caramelization.

4. Can these sliders be made without a pressure cooker?

Yes, you can boil or roast the beetroots instead. To boil, simmer them in salted water until tender (about 30-40 minutes). To roast, wrap them in foil and bake at 200°C (400°F) for about 45-60 minutes.

5. Are beetroot sliders suitable for kids? How can I adjust the spice level?

Definitely! Just omit the hot sauce from the scallion mayo. You can also add a little honey or maple syrup to the mayo to make it extra appealing to little ones. My niece, Anya, loves these without any spice at all!