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.
Prep Time5 minutesmins
Cook Time3 hourshrs15 minutesmins
Total Time3 hourshrs20 minutesmins
Course: Appetizer, Salad, Side Dish
Cuisine: American
Keyword: Sous vide beets, Sous vide root vegetables, sous vide vegetables
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!