Saturday, October 20, 2012

Roasted Beet Bread, Feta, Turkey, and Roasted Beet Sliders

Sue and I are once again entering the Power of Pink Challenge hosted by The Beantown Baker.
Last year we entered our Beet Cake (which is sooooo tasty, by the way!)
The Power Of Pink Challenge is a cooking/baking challenge meant to raise awareness for breast cancer. After all, October is Breast Cancer Awareness Month.
We decided to go savory this year and reinvent our Roasted Beet Bread into something even more spectacular.

The number one rule of The Power Of Pink Challenge is your creation must be pink.
This creation definitely qualifies.

Roasted Beet Bread, Feta, Turkey, and Roasted Beet Sliders

Night Before
1/4 tsp instant yeast
1 cup flour
1 cup hot water (From tap is hot enough)
Day of:
1 cup roasted beet puree
1/2 cup whole wheat flour
3/4 tsp instant yeast
1/4 cup hot water (from tap if hot enough)
1 Tbsp fresh chopped thyme
1 tsp salt
2 - 3 cups flour

Turkey Burger Patties
1 1/2 to 2 lbs turkey, ground
1/2 medium onion, finely chopped
1/3 cup Panko bread crumbs
1 tsp dried parsely
salt & pepper
1 egg
3 Tbsp BBQ sauce

light mayo
8 medium roast beets
24 turkey burger patties (recipe above)
1 cup garlic & herb Feta, crumbled
24 Roasted Beet Bread Buns (recipe above)

Roasted Beet Bread - The night before combine all the "Night Before" ingredients together and mix with a wooden spoon. Cover with plastic wrap and allow to sit on the counter for 12 to 16 hours. (Put in a bowl that will allow room to rise)
After the "Night Before" ingredients have sat, pour it into a large bowl. Add in the pureed beets, whole wheat, instant yeast, and hot water. Mix with a wooden spoon till smooth. Allow to sit for 10 minutes uncovered.
Now, add in the fresh thyme and salt; mix till smooth. Start to add in the flour a half a cup at a time. Once it becomes too hard to mix in the bowl pour out onto a flat surface and knead for 10 minutes. This will be a sticky dough, so be careful not to add to much flour. Add just enough flour to stop the dough from really sticking to your fingers when kneading.
After kneading add a little olive oil to a bowl. Place dough into the bowl and turn over a few times to very lightly coat all sides. Cover with plastic wrap. Allow to rise for 1 1/2 hours or till double in bulk.
After the dough has risen, pour out onto a lightly floured, flat surface.
Cut into 24 even size pieces. Roll into balls. Place on cookie sheet lined with parchment paper.

Cover with a clean tea towel. Let rise about an hour or so, until doubled in size.

Preheat oven to 400. Place into preheated 400 degree oven with a cast iron pan to create steam.
(You can create some steam by placing a cast iron pan on the bottom of the oven the same time that you turn on the oven. Once you place the loaves into the oven pour about a cup of boiling water into the hot pan and close the door.)
Bake for 25 - 30 minutes or till when tapped on the bottom of the buns it sounds hollow. 
Remove from oven and let cool.
Turkey Burger Patties - Preheat oven to 350. Line a cookie sheet with parchment paper. Set aside.
Combine ground turkey, onion, Panko, parsley, salt & pepper, egg, and BBQ sauce. Mix well - using your hands seems to be the best way, but you can use a wooden spoon if you don't want to get your hands yucky!
Form mixture into 24 equally sized patties. Place on cookie sheet lined with parchment paper. I used a cookie cutter as a mold to get them uniform...

Bake at 350 until turkey is cooked through. About 15 to 25 minutes. (There should be no pink visible in patty and temp should be 165 degrees.)
Roast Beets - Rinse and scrub 8 medium sized beets. Cut in half.
Preheat oven to 350 degrees.
Place them on a large square of tinfoil.
Tent tinfoil over beets and pinch seam to seal. Set tinfoil packet directly on middle rack in oven. If you are worried about spillage then place a cookie sheet on the bottom rack.

Roast beets for 40 - 70 minutes or until smooth when pricked with a fork. Let them cool and then peel them. Slice into medium-thin slices. (You will need 48 slices)
TO ASSEMBLE YOUR SLIDER - Cut a roasted beet bun in half. Lightly spread each half with light mayo. Place 2 thin slices of beet onto bottom bun. Top with a turkey burger patty. Top that with approx 1/2 to 1 Tbsp of crumbled Feta. Top with other half of bun.

The combination of flavors is really simple yet still manages to provide an interesting palate. The beets provide a sweetness that contrasts the garlic Feta and the turkey burger. And, the Roasted Beet Bread is crispy, chewy, and seems to be just the right texture to go in combination with the others. Try them hot or cold. Either way, I bet they are like nothing you have tried before!
Don't forget..October is Breast Cancer Awareness Month...
You can visit here - The Canadian Breast Cancer Foundation - for more information.

Hop over to Carole's Chatter for some great links.


  1. Thank you for linking up! Your sliders are so creative. I love the color of the bread. And your description of the sweetness paired with the salty, garlic fate has me drooling over here!