Every time I think about beets, I’m reminded of that hilarious scene in the latest comedy series where they become the unlikely hero. But, honestly, when you cook them to perfection—especially using the sous vide method—they transform into a tender, earthy delight that’s hard to beat. So, if you’re ready to make beets the star of your next meal, let’s get started.
Steps
- Begin by preheating your water bath to 185°F using an immersion circulator. Meanwhile, prepare the beets by trimming off the stems and root ends, then peeling them with a vegetable peeler.
- Cut the beets into 1-inch cubes and place them in a vacuum seal bag. Add lime juice, kosher salt, and cayenne pepper to the bag, ensuring the beets are evenly coated with the mixture.
- Seal the bag using a vacuum sealer, being careful to stop sealing once the liquid reaches the top of the bag. Submerge the sealed bag in the preheated water bath, using weights or magnets if necessary to keep it fully submerged.
- Cook the beets for 1 to 3 hours, depending on your preferred level of tenderness. Once cooked, remove the bag from the water bath and allow it to cool on the counter for about 20 to 30 minutes.
- For the salad, whisk together olive oil, lime juice, cumin, and kosher salt until well combined. Toss this dressing with your choice of salad greens, such as beet greens, spinach, or arugula.
- Top the dressed greens with the sous vide beets, crumbled goat cheese, roasted pistachios, and optional pickled red onions. Serve the salad immediately, enjoying the combination of flavors and textures.
Ingredients
- 4 large red or golden beets
- 1 tablespoon fresh lime juice
- 1/4 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 5 cups assorted greens (beet greens, spinach, arugula), chopped and cleaned
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lime juice
- 1/4 teaspoon cumin
- 1/4 teaspoon kosher salt
- 1/4 cup crumbled goat cheese
- 1/4 cup roasted and salted pistachios
- 1/4 cup pickled red onion (optional)
FAQ
- How do I store sous vide beets?
- After cooking, transfer the beets to an airtight container like a Tupperware for storage.
- What is the shelf life of sous vide beets in the refrigerator?
- Cooked sous vide beets can be stored in the fridge for a duration of 5-7 days.
- Is it possible to freeze sous vide beets?
- Yes, you can freeze them. It’s best to cook them first, allow the bag to cool to room temperature, and then freeze them in the vacuum-sealed bag.
- Do I need a vacuum sealer to sous vide beets?
- A vacuum sealer is recommended, but there are various air removal techniques you can use if you don’t have one.
- What is the recommended cooking time and temperature for sous vide beets?
- The ideal time and temperature for sous vide cooking beets is 185 degrees F for a duration of 1-3 hours.
Tips
- Ensure Proper Submersion: To prevent the sous vide bag from floating, consider using ceramic plates or bowls, which can withstand heat, to weigh down the bag. Alternatively, sous vide magnets can be very effective in keeping the bag submerged during cooking.
- Flexible Cooking Time: Sous vide cooking allows for a flexible time frame. You can cook the beets for 1-3 hours at 185 degrees F, ensuring they are perfectly tender without worry about overcooking.
- Storage and Preservation: After cooking, store the beets in an airtight container in the fridge for up to 5-7 days. If you wish to keep them longer, allow the beets to cool to room temperature before freezing them in the vacuum-sealed bag.
- Experiment with Seasonings: While lime juice, salt, and cayenne pepper are recommended for seasoning, feel free to experiment with other spices or herbs to tailor the flavor to your liking.
Equipment
- Vacuum sealer
- Vacuum seal bags
- Immersion circulator
- Dedicated sous vide container (optional, if you don’t want to use a stockpot)
