Beetroot is an excellent source of iron, magnesium, and other antioxidants, but it’s not why we love it- it’s because it’s so delicious. Steaming and boiling don’t do justice to the earthy flavor of the pink root vegetable, and it can be too tough to be eaten raw in a salad. However, sous vide beets are a whole nother story: they’re perfectly cooked, have a mouth-melting texture and a rich, rustic flavor that will wow you. Here are some of our favorite sous vide beets recipes to try out for yourself- just be careful, these dishes can be quite addictive.
Basic Sous Vide Beets
- 8 medium-sized beets, cubed or in slices
- 3 tablespoons of extra virgin olive oil
- salt, to taste
- dried rosemary, to taste (optional)
Preheat your sous vide cooker to at 185 degrees Fahrenheit or 85 degrees Celsius. Rinse, peel and cube the beets- alternatively, you can cut them in 1/8 inch slices if you prefer. Combine the beets with olive oil, salt and dried rosemary (a fresh rosemary twig will do if you have it) and seal in a plastic vacuum bag or ziplock bag. Cook in a hot water bath for 3 hours. Once done, these sous vide beets can be served as a side dish to halibut.
Sous Vide Beets and Feta Cheese Salad
- 4 medium beets, cubed
- ¼ cup (60 gr) of hazelnuts
- 3 tablespoons extra virgin olive oil
- 1 teaspoon honey
- 1 garlic clove, peeled and crushed
- ½ cup (120 grams) of feta cheese, crumbled or diced
- sea salt, to taste
Wash, peel and cube the beets to 2” pieces. Preheat your sous vide oven to at 185 degrees Fahrenheit or 85 degrees Celsius. Put the diced beets in a bowl and mix with honey, olive oil, sea salt, and a crushed garlic clove. Seal the seasoned beets in a ziplock bag and cook for about 3 hours, until the beets become tender. Toast the hazelnuts in a heated pan, crumble or cube the feta cheese and add both to sous vide beets. Serve immediately or once the salad cools.
Sous Vide Balsamic Vinegar Beets and Nuts Salad
- 2 large beets or 4 medium-sized beets, diced or sliced
- 1 tablespoon extra virgin olive oil
- ½ cup (120 ml) balsamic vinegar
- ¼ cup (60 gr) grated Parmesan
- ½ cup (120 gr) toasted pecan nuts
- ½ cup (120 gr) cooked green beans or raw baby spinach
- 1 red orange, sliced (optional)
Set your sous vide machine to 185 degrees Fahrenheit or 85 degrees Celsius. Cut the washed and peeled beets into slices or cubes, and combine with balsamic vinegar and sea salt. Seal in a sous vide bag and cook for about 3 hours, until the beets become soft and thoroughly cooked. Take the beets out of the vacuum bag and discard the liquid. Once the sous vide beets cool, serve them on a large plate with toasted pecan nuts, drizzled olive oil, green veggies of choice and grated Parmesan on top. If you want to complement the dish with sour-sweet flavor, add the sliced red orange.