Truffled Beet Sliders

Name: Truffled Beet Sliders
Yield: Makes 24 sliders
Ingredients: 8 sprigs thyme; 1 pinch sea salt plus more to taste; 2 tablespoons sherry vinegar; 2 tablespoons olive oil, plus more for brushing the buns; 2 tablespoons olive oil, plus more for brushing the buns; 2 medium beets, whole; 1 teaspoon sea salt; 1 teaspoon agave; 1 tablespoon Dijon mustard; ¼ cup white truffle oil; ⅔ cup water; 1 cup cashews, soaked; Black pepper, to taste; 1 tablespoon white truffle oil; ⅛ cup cane sugar; 1½ cups bread flour; 1 cup spelt flour; Olive oil, for oiling the bowl and the baking sheet, and for brushing on the buns; 1 teaspoon dry active yeast; 1½ cups warm water; 1 teaspoon sea salt, plus more for sprinkling; ⅛ cup grapeseed oil; Olive oil, for oiling the bowl and the baking sheet, and for brushing on the buns; Olive oil, for oiling the bowl and the baking sheet, and for brushing on the buns; ¼ cup white sesame seeds; 1 small head radicchio

Truffle Mayo. Sesame Bun. Radicchio

Preparation info

Makes
24
sliders

Difficulty
Medium

Appears in

PLANTLAB

By Matthew Kenney

Published 2017

About

Ingredients

Roasted Beets

2 medium beets, whole
2 tablespoons olive oil, plus more for brushing the buns
2

Main course
Vegan

Method

Roasted Beets

Preheat the oven to 425°F. Line a baking sheet with parchment paper. In a bowl, toss the beets with olive oil, sherry vinegar, salt, and thyme until beets are coated. Wrap each beet separately in aluminum foil.