Beet, Goat Cheese & Apple Sliders with Fingerling Potato Salad

Beet, Goat Cheese & Apple Sliders

with Fingerling Potato Salad

30 MIN
2 Servings
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From the Test Kitchen

Sliders are little sandwiches with buns, usually miniature hamburgers. They may have gotten their name from U.S. Navy ships, on whose grills the meat patties slid around in rough waters. In our gourmet, vegetarian version, we’re using cooked, marinated beet slices in lieu of meat patties. Luscious goat cheese, crisp, tart apple slices and fresh mint make these beet sliders a non-traditional and satisfying meal.

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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Beet, Goat Cheese & Apple Sliders with Fingerling Potato Salad
Title
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 400°F. Wash and dry the fresh produce. Heat 2 medium pots of salted water to boiling on high. Split the buns. Crumble the goat cheese. Halve the potatoes lengthwise. Cut the beets into six 1-inch-thick rounds. Cut off and discard the root end of the frisée; remove and discard any tough, outer leaves. Roughly chop the frisée. Using a peeler, remove the rind of the lemon, avoiding the pith; mince to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Core the apple and cut into six thin rounds; toss with the juice of 1 lemon wedge to prevent browning. Pick the mint and parsley off the stems; discard the stems. Peel and mince the shallot to get about 2 tablespoons of minced shallot (you may have extra). In a small bowl, combine the shallot and vinegar.

Cook & marinate the beets:
2 Cook & marinate the beets:

Add the beet rounds to the first pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Drain thoroughly. While still warm, using paper towels and your hands, rub the skin off each beet round. Transfer the peeled beet rounds to a medium bowl. Add half the shallot-vinegar mixture; toss to coat and season with salt and pepper to taste.

Make the potato salad:
3 Make the potato salad:

While the beets cook, add the potatoes to the second pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Stir in the frisée, lemon zest, parsley, remaining shallot-vinegar mixture and the juice of the remaining lemon wedges. Drizzle with olive oil; toss to thoroughly combine. Season with salt and pepper to taste and set aside.

Prepare & toast the buns:
4 Prepare & toast the buns:

Spread the goat cheese onto both cut sides of each bun. Arrange the prepared buns, cut sides up, in a single layer on a sheet pan; season with salt and pepper. Toast in the oven 5 to 6 minutes, or until the edges are golden. Transfer to a clean, dry work surface.

Assemble the sliders & plate your dish:
5 Assemble the sliders & plate your dish:

Place a marinated beet round onto the bottom of each toasted bun. Top with an apple slice, a few mint leaves and the top of the bun. Divide the sliders between 2 plates. Serve with the potato salad on the side. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Preheat the oven to 400°F. Wash and dry the fresh produce. Heat 2 medium pots of salted water to boiling on high. Split the buns. Crumble the goat cheese. Halve the potatoes lengthwise. Cut the beets into six 1-inch-thick rounds. Cut off and discard the root end of the frisée; remove and discard any tough, outer leaves. Roughly chop the frisée. Using a peeler, remove the rind of the lemon, avoiding the pith; mince to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Core the apple and cut into six thin rounds; toss with the juice of 1 lemon wedge to prevent browning. Pick the mint and parsley off the stems; discard the stems. Peel and mince the shallot to get about 2 tablespoons of minced shallot (you may have extra). In a small bowl, combine the shallot and vinegar.

2 Cook & marinate the beets:

Add the beet rounds to the first pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Drain thoroughly. While still warm, using paper towels and your hands, rub the skin off each beet round. Transfer the peeled beet rounds to a medium bowl. Add half the shallot-vinegar mixture; toss to coat and season with salt and pepper to taste.

Cook & marinate the beets:
Make the potato salad:
3 Make the potato salad:

While the beets cook, add the potatoes to the second pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Stir in the frisée, lemon zest, parsley, remaining shallot-vinegar mixture and the juice of the remaining lemon wedges. Drizzle with olive oil; toss to thoroughly combine. Season with salt and pepper to taste and set aside.

4 Prepare & toast the buns:

Spread the goat cheese onto both cut sides of each bun. Arrange the prepared buns, cut sides up, in a single layer on a sheet pan; season with salt and pepper. Toast in the oven 5 to 6 minutes, or until the edges are golden. Transfer to a clean, dry work surface.

Prepare & toast the buns:
Assemble the sliders & plate your dish:
5 Assemble the sliders & plate your dish:

Place a marinated beet round onto the bottom of each toasted bun. Top with an apple slice, a few mint leaves and the top of the bun. Divide the sliders between 2 plates. Serve with the potato salad on the side. Enjoy!

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