Ingredients: Marinated Beets
2 lg Beets, large golden, Chioggia or white (about 1 lb)
tt Kosher Salt
1 cup Apple Cider Vinegar
2/3 cup Sugar
1/2 tsp Thyme Leaves
1 1/2 cups Water
Ingredients: Pickled Onion
1 ea Red Onion, sliced thinly
all Reserved marinade from the beets
Ingredients: Chipotle Mayo
1 cup Mayonnaise, regular or vegan
2 to 4 ea Chipotles, canned in adobo, minced plus sauces to taste
Ingredients: For the Burgers
1/4 cup Chipotle May (see recipe above)
4 ea Brioche Rolls or Hamburger Buns, split and toasted.
1 cup Greens, such as baby spinach, mesclun or arugala
tt Kosher Salt and Pepper
1 lg Hass Avocado, halved, pitted, peeled and sliced lengthwise
1/2 cup Alfalfa Sprouts
tt Extra-Virgin Olive Oil for drizzling
Directions: For the Marinated Beets
Put the beets in a large saucepan, cover with cold water, and add 1 teaspoon of salt. Cover the pan and bring to a boil over high heat, then reduce the heat and simmer the beets until they can be easily pierce all the way through to the center, about 1 hour. Check the water from time to time and top it off as necessary.
Meanwhile, to make the marinade, combine , combine the vinegar, sugar and peppercorns, thyme, 2 teaspoons salt, and the 1 1/2 cups water in a small saucepan and bring to a boil, stirring to dissolve the sugar and salt. Remove from the heat.
When the beets are cooks, drain them and peel under cold water. Pat dry.
Slice the beets crosswise into 3/4 to 1 inch thick slices and put them in a medium heatproof bowl. Pour the hot marinade over the beets and let cool; cover and refrigerate for at least 12 hours, or as long as overnight.
When you are ready to use them, drain the beets, reserving the marinade, and pour the marinade into a small saucepan. (You can keep the beets in the fridge for a few days before using them for the sandwiches.)
Directions: for the Pickled Onion
Bring the beet marinade to a boil. Put the sliced red onion in a small heatproof bowl, pour the marinade over it, and let steep for 1 hour. Drain the onion. (This can be made two days in advance.)
Directions for the Mayo:
Put the mayo in a small bowl and mix in the minced chipotles. Add the adobo sauce if you want a little extra smoky kick. Keeps for a week in the refrigerator.
Directions: To build the Burgers
Spread the mayonnaise on the tops and bottoms of the rolls. Put a handful of greens on the bottom half of each one and lay a slice of marinated beet on top. Season beets with salt and pepper and top with sliced avocado, pickled onion, and alfalfa sprouts. Drizzle with a little olive oil and close the sandwiches. Devour.
Hellum's Kitchen 