'Dinner in the Beer Garden' cookbook pairs seasonal recipes with craft beer
Chile-infused Beet Sliders with Avocado Dressing from "Dinner in the Beer Garden" used with permission.
I've been writing about beer and food for more than 20 years, and teach seminars at the Siebel Institute of Chicago. I apprenticed with chefs in London and Brussels to learn about food and beer traditions, and think that America's craft brewing renaissance is inspiring an entire generation of young chefs with great passion for modern beer cuisine. Many people think of basic burgers and brats with beer - there's so much more to choose from among fresh fruits and vegetables.
- 4-6 large beets, scrubbed clean and tops removed
- 1 tablepoon coriander seeds
- 1 tablespoon red pepper flakes
- 1 tablespoon caraway seeds
- 2 large arbol chiles
- 1 tablespoon whole black peppercorns
- 4 large bay leaves
- 1/3 cup salt
- Avocado Spread (recipe below)
- Sweet onion, sliced very thin
- Vegetable oil or nonstick cooking spray
- Slider buns (12-16)
- Salt and freshly ground black pepper, to taste
- 2 large ripe avocados
- 1/2 cup sour cream
- 1/2 cup chopped basil
- 1/2 cup chopped parsley
- 1 teaspoon lemon zest, grated fine
- 3 tablespoons lemon juice
- Salt and cracked black pepper to taste
- In a stock pot combine 8 cups water and the seasonings together. Bring to a boil and add the cleaned, whole beets. The water should cover the beets, so add a bit more as the beets cook. Reduce heat to medium, cover and cook for about an hour, until beets are tender.
- Remove the beets from the stock and let cool slightly. The skins should peel off easily with a vegetable peeler. Slice the beets 1/2″ thick (yields 12-16 slices).
- Make the avocado dressing by combing all ingredients together in a food processor fitted with the metal chopping blade; puree on HIGH until smooth.
- When ready to assemble: heat a skillet to medium-high heat and add vegetable oil, about 1 teaspoon or use cooking spray to lightly coat the pan. Add the beet slices and sear on both sides until hot and browned, about 2-3 minutes per side. Stack 1 slice beet on 1 toasted slider bun. Top with thin-shaved sweet onion rings and avocado spread.
- Pair with Sierra Nevada Pale Ale. The hops will heighten the moderate heat in the chiles.
The opinions expressed by MNN Bloggers and those providing comments are theirs alone, and do not reflect the opinions of MNN.com. While we have reviewed their content to make sure it complies with our Terms and Conditions, MNN is not responsible for the accuracy of any of their information.