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    Home » Recipes » Sous Vide » Sous Vide Vegetables » Sous Vide Beets (+ VIDEO)

    Sous Vide Beets (+ VIDEO)

    Published: Mar 24, 2021 · Modified: Jul 15, 2022 by Jenna Passaro · This post may contain affiliate links.

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    Sous vide beets are so much easier than making boiled, broiled or roasted beets. They are completely hands-off once you pop them in the bag, and always come out easy to pierce with a fork. I make beets sous vide style in large batches then enjoy them for days in sous vide beet salad with arugula and goat cheese.

    plated sous vide beets on arugula salad with goat cheese
    Enjoy sous vide beets warm (drenched in butter, right out of the bag) or chilled in a make-ahead salads.

    Why sous vide beets?

    Sous viding root vegetables is a thing — a delicious and convenient thing — that proves there is more to underwater cooking than just steak and pork. This method of cooking helps beets retain more nutrients than boiling, for example, because they cook in a vacuum seal bag. That means the nutrients aren’t spilling into the water. That resulting flavor is very, very deep and rich.

    Did you know: you can also make air fryer beets – they’re tasty!

    cooking sous vide beets in a multipot

    Beets cooked sous vide style turn out with a perfect texture for beet salad. They are soft and easily pierced with a fork, but never mushy. I enjoy them right out of the bag (soaked in butter from the sous vide cooking process) and as leftovers for days to follow. Let me teach you how to make ‘em.

    Ingredients for sous vide beets

    You don’t need much when it comes to ingredients for this recipe. Start with beets sliced in 3-4” chunks, butter, and salt.

    Do you peel beets before sous viding?

    I usually don’t. I give them a wash before cutting and putting them in the sous vide bag. When they come out, they are soft and tender, and the skin is really easy to cut off with a paring knife.

    preparing sous vide beets with a vacuum sealer

    How to cook beets sous vide style

    Step 1. Preheat sous vide machine to 185ºF.

    Step 2. Vacuum seal beets with salt and butter in a flat layer.

    sous vide beets cooking in sous vide multipot machine

    Time and temperature

    Step 3. Sous vide beets at 185ºF for 3 hours and 15 minutes.

    sous vide beets in vacuum sealed bag

    Step 4. When done, remove beets from water.

    top down shot of cooked sous vide beets with salt

    Cut open the bag and transfer sous vide cooked beets to a cutting board.

    top down shot of sliced sous vide beets with chef's knife

    Use a paring knife to cut the thin layer of skin from beets. Slice and serve immediately or chill in the fridge.

    side shot of sous vide beet salad on a plate
    Beet salads are one of my favorite things to order out at restaurants, and one of my favorite restaurant-style work from home lunches.

    Sous vide meal prepping idea: beet salad

    Did you ever notice you can’t keep dressing on lettuce in the fridge for a day or two and expect delicious salad? Beet salad is the opposite. Unlike salads with lettuce which wilts when it has been dressing on for an extended period of time, beets drenched in orange vinaigrette last well for a couple days in the fridge. It’s a grab and go snack / lunch for busy days.

    In the recipe video at the bottom of this post, you’ll see how I make beet salad with goat cheese, arugula, and an orange vinaigrette using these tender sous vide beets.

    side shot of orange vinaigrette dressing and whisk in a measuring cup

    A quick and tasty dressing for beet salad

    Sometime soon, I’ll publish my specific dressing recipe, but for now here’s the gist of it… whisk together 1 tbsp orange juice with equal parts olive oil and champagne vinegar (about 1 tbsp each), salt and pepper to taste. Add a little honey if you like sweeter dressings (which tastes great with beets). Toss beets in dressing and enjoy.

    Check out these seasonal foods for spring cooking for more fresh ideas!

    So, are beets sous vide better?

    If you know me at all, you know I have a weird obsession with getting my hands on any ingredient that can be experimented with cooking sous vide style. Not everything is a hit, but most things are… and that’s true for sous vide beets.

    Using this method of putting them in a bag with butter and salt, then putting the bag in water, means they cook super tender, but don’t lose all those nutrients in the water, since they’re obviously in the bag. 

    The flavor just builds and builds and builds.

    The resulting flavor of beets sous vide style is SO DEEP. 💜 🧡 💛 They stay that beautiful vibrant purple / orange / golden whatever color you’re into. And unlike roasting or boiling them, there’s no guessing game to knowing when beets are done. 

    I highly recommend em’. 10/10 stars! And there aren’t a ton of sous vide vegetable dishes compared to all the steaks and other meats made with this machine, so it’s a good one for your bucket list. 

    Sous vide cooking has become somewhat of an obsession of mine, as I’m on a quest to recreate restaurant-style food at home. It even inspired me to write a cookbook.

    jenna passaro with steak and the home chef's sous vide cookbook

    Find new ways to enjoy your favorite food with sous vide cooking. Get inspired with my new book – The Home Chef’s Sous Vide Cookbook.

    Beet recipes from Sip Bite Go

    • Oven roasted beets
    • Sous vide beets
    • Air fried beets
    • Smoked beets
    side shot of red sous vide beets on salad with goat cheese

    The Perfect Sous Vide Setup

    Everyday I’m asked, “what do you need to sous vide food?”. Here’s my answer.

    1. A sous vide machine.
      Option 1: “stick” models like the Joule, Anova, or Instant Pot Slim.
      Option 2: “multipot” models like the SousPreme or InstantPot Duo Evo Plus.
    2. Sous vide container.
      If using a sous vide “stick” model, you need something to hold the water the food cooks in, like a bucket or stockpot.
    3. Bags to cook sous vide food.
      Keep it simple and sous vide in ziplock gallon bags, or get fancy like me with a vacuum sealer setup.
    4. Nice-to-have accessories for sous vide cooking.
      – Sous vide weights to hold down food that floats.
      – Mini mason jars for desserts and sous vide egg bites.
      – Cast iron skillet to sear sous vide steaks to finish them.
    5. My sous vide cookbook with 100+ recipes.

    Try a new sous vide recipe…

    • Sous vide salmon
    • Sous vide frozen steak
    • See how long to sous vide chicken
    • Learn how to sous vide frozen chicken breast
    • Sous vide chicken wings
    • Sous vide chicken breast tenders
    • Sous vide pork chops

    Are you a foodie, too?

    Make a complete meal with your sous vide cooking skills, make a side of these sous vide fingerling potatoes and the main dish like sous vide beef short ribs with creamy peppercorn sauce. For a holiday meal, serve alongside something special like sous vide rack of lamb.

    For more fun in the kitchen, find me on Instagram @sipbitego and see my latest sous vide recipe videos on the Sip Bite Go channel.

    side shot of red sous vide beets on salad with goat cheese

    Sous Vide Beets Recipe | Sip Bite Go

    Sous vide beets are so much easier than making boiled, broiled or roasted beets. They are completely hands-off once you pop them in the bag, and always come out easy to pierce with a fork. I make beets sous vide style in large batches then enjoy them for days in sous vide beet salad with arugula and goat cheese.
    5 from 1 vote
    Print Pin Rate
    Course: Appetizer, Salad, Side Dish
    Cuisine: American
    Prep Time: 5 minutes minutes
    Cook Time: 3 hours hours 15 minutes minutes
    Total Time: 3 hours hours 20 minutes minutes
    Servings: 2
    Calories: 153kcal
    Author: Jenna Passaro

    Ingredients

    • 3 medium beets (red or orange)
    • ½ tsp salt
    • 2 tbsp butter

    Instructions

    • Preheat sous vide machine to 185ºF.
    • Vacuum seal beets with salt and butter in a flat layer.
    • Sous vide beets at 185ºF for 3 hours and 15 minutes.
    • When done, remove beets from water. Cut open the bag and transfer sous vide cooked beets to a cutting board. Use a paring knife to cut the thin layer of skin from beets. Slice and serve immediately or chill in the fridge.

    Video

    Notes

    Do you peel beets before sous viding? I usually don’t. I give them a wash before cutting and putting them in the sous vide bag. When they come out, they are soft and tender, and the skin is really easy to cut off with a paring knife.
    Dressing tips – Sometime soon, I’ll publish my specific dressing recipe, but for now here’s the gist of it… mix together 1 tbsp orange juice with equal parts olive oil and champagne vinegar (about 1 tbsp each), salt and pepper to taste. Add a little honey if you like sweet dressings. Toss beets in dressing and enjoy.
    Watch the Sous Vide Beets recipe step-by-step video on Sip Bite Go Youtube!

    Nutrition

    Calories: 153kcal | Carbohydrates: 12g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 777mg | Potassium: 403mg | Fiber: 3g | Sugar: 8g | Vitamin A: 390IU | Vitamin C: 6mg | Calcium: 23mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @SipBiteGo or tag #sipbitego!
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    jenna passaro food blogger from Portland Oregon

    Hey, I’m Jenna Passaro.

    I develop easy recipes that can transform your kitchen into a restaurant – and you into a true home chef.

      

    Where to start?

    Learn the secrets to smoking tasty Traeger recipes and making pizza at home. And cook amazing tri tip steak dinners.

    Or, fall in love with something new to cook with your air fryer, pellet smoker, BBQ grill, sous vide cooker, and more…

    You’ll notice, I kind of geek out over new cooking trends and tools!

    Instagram me @sipbitego & chef hubs @handmodelpatrick

    My story. Growing up, I didn’t learn to cook.

    (I was actually banned from cooking for years)

    And then in my 20’s I didn’t have to cook because my job as an event planner involved a lot of travel and it was easier to eat out. At the time, I was 100% positive that restaurant food would always taste better than cooking at home, and there was nothing I could do about it.

    Until I fell in love with a chef. He would come over and cook me delicious meals right in my own kitchen. My mind was blown.

    Since then, I’ve been on a mission to figure out easy ways to make restaurant style food at home and share it here on Sip Bite Go.

    Love to eat out and travel? I can totally relate. See my guide on where to eat in Portland, OR.

    jenna passaro the home chef's sous vide cookbook

    Never in a million years did I imagine I’d ditch the 9-5 lifestyle in my late 20’s, move across the country on a whim, start a new life, start a food blog, and write a book.

    But here I am!

    See my book on Amazon: The Home Chef’s Sous Vide Cookbook.

     

       

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