Beet Sliders(Gatsby'S) - cooking recipe

Ingredients

5 quarts water
1/2 cup sea salt, plus a pinch
1 tablespoon dried dill
8 -10 sprigs fresh thyme
4 -6 bay leaves
6 dried arbol chiles
1/4 cup coriander seed
1 tablespoon caraway seed
1 large carrot, coarsely chopped
2 stalks celery, coarsely chopped
1/2 large yellow onion, coarsely chopped
4 tablespoons seasoning, sauce (recommended Maggi)
6 -8 whole beets (depending on size)
olive oil
sliced red onion, for serving
16 -18 slider buns, toasted (at the restaurant they use potato rolls)
Green Goddess Dressing
1 bunch fresh tarragon, stemmed, finely chopped
1/2 bunch fresh parsley, stemmed, finely chopped
1 bunch green onion, finely chopped
1/2 cup buttermilk
1 tablespoon lemon juice
1/2 cup white wine vinegar
1 cup sour cream
2 cups mayonnaise
salt and pepper

Preparation

In a large stock pot, combine and the water, 1/2 cup sea salt, dill, thyme, bay leaves, chiles, coriander, caraway, carrots, celery, onions, seasoning sauce, and beets and bring to a boil. Boil on medium heat for about 1 hour.
Remove the beets and let cool, discarding the liquid. Once cooled, remove the skin from the beets with a vegetable peeler. (Remember to wear gloves, as the beets will stain your hands as well as other surfaces.) Cut the beets into 1/4 to 1/2-inch slices. Place the beet slices, a drizzle of olive oil, and a pinch of sea salt into a skillet over high heat and saute until glossy and tender, about 2 1/2 minutes on each side(or cook on a grill).
Remove the beets from the skillet and serve with shaved red onion and Green Goddess Dressing on a toasted slider bun.
To make Green Goddess Dressing:
Combine the herbs, green onions, buttermilk, lemon juice, and vinegar in a mixing bowl. Let macerate for 10 minutes. Add the sour cream and mayonnaise, and blend with an immersion blender until creamy. Season with salt and pepper.