Pan/fryer: Heat oil to 180°. Cook the nuggets for approx. 4 minutes.
Oven: Pre-heat the oven to 200°. Warm the nuggets for 12-15 minutes.
Pre-heat oven to 185°.
Peel and cut beets and carrots into sticks. Put them in a ovenproof dish and season with oil, salt and pepper. Bake for approx. 40 min at 185°.
Chop the chives.
Mix the chopped chives with the greek yoghurt, buttermilk, mayonnaise, lemon juice, mustard and garlic powder.
Heat the buns in the oven for 2-3 minutes.
Cut the red onion into thin slices.
Spread some dressing on the bun. Assemble the nuggets by placing some baby spinach, a nugget and a piece of slices onion.
Burger buns for sliders
120 g greek yoghurt
70 ml buttermilk
3 tbsp. mayonnaise
1 ½ tsp. lemon juice
1 tsp. mustard
¼ tsp. garlic powder
1 tbsp. chives