Sous vide beets are truly fantastic. In this recipe, we sous vide beets with olive oil and a pinch of salt in the bag. Once the beets finish cooking, we toss them with a delicious balsamic citrus dressing.
The result? Insanely good and fool-proof beet salad for any occasion.
I have to admit, I was skeptical at first. Why spend two and a half hours cooking beets sous vide when you could simply roast or boil them? But I decided to give them a try cause I heard great things, and my mind was instantly changed. They are amazing.
First off, the flavor tasted like the true essence of beets. Second, it is incredibly simple to get awesome results. And last, the texture comes out perfectly fork-tender and delicious.
Using sous vide beets is the perfect base for a delicious, mouth-watering beet salad.
Now go on and whip up sous vide beets for your next dinner party, summertime event, or literally any occasion. You won’t be disappointed.
An essential part of cooking sous vide is putting ingredients in an air-tight bag or container. The two most common techniques to package your ingredients are vacuum sealing and using the water displacement method.
A vacuum sealer removes all the air and seals the contents of a plastic bag through a vacuum. Ensuring the food is airtight and properly sealed prevents the bag from floating, which can result in uneven cooking.
The displacement method is a technique where you first place your food and marinades in a sous vide bag, submerge the bag in a container of water, and allow the pressure to force all the air out of the bag.
Both of these methods work for this recipe, so use whichever you feel more comfortable with!
Beet Time and Temperature
Through lots of R&D, we’ve found that cooking the beets sous vide at 85C/185F for two and a half hours is the perfect combo. This time and temperature give the beets the perfect texture and taste that you are seeking.
Making the Beet Salad
Once the beets are done cooking in the sous vide, remove the bag from the water bath. Transfer to an ice bath for 10 minutes to cool the internal tempature. Once chilled, remove beets from the bag and place them on a paper-lined plate. Pat the beets dry using a paper towel, then slice them into bite-size pieces.
This is where the real magic starts. In a small bowl, whisk together orange juice, lemon juice, white balsamic vinegar, and salt and pepper to taste. Add beets and toss in balsamic citrus dressing. Garnish with fresh chopped chives and enjoy!
Sous Vide Machine – This one is obvious. To cook sous vide, you’re going to need a device to precisely regulate the temperature of the bathwater. The two best sous vide machines in the game right now are the Anova Precision Cooker and the Breville Joule.
12-quart Container – Although you can use a basic stockpot for your sous vide cooking needs, I highly recommend buying a large plastic container. They are inexpensive and spacious, so you won’t have to worry about cooking a large batch of cheesecakes in a small pot. I recommend a 12 quart Rubbermaid container, as it is BPA-free, sturdy, and large enough for just about anything you will be cooking.
Container Lid – If you are going to buy a plastic container, I highly suggest buying a compatible lid for it. When you sous vide for a long duration, the heat of the water causes evaporation. With a lid, it eliminates a majority of the evaporation so you can cook for hours care-free.
Next Level Sous Vide –Looking to take your sous vide skills to the next level? The Next Level Sous Vide eCookbook will push your culinary boundaries with 65 delicious recipes that are equally approachable and tasty. With pro tips and a detailed explanation of the sous vide process, you will be on your way to maximize your sous vide skills.
Check out our full list of recommended gear here.
Sous Vide Beets in Balsamic Citrus Dressing
- 4 medium beets, trimmed, peeled and sliced into 1 inch wedges
- 2 tablespoon extra virgin olive oil
- ¼ cup fresh orange juice
- 1 tablespoon white balsamic vinegar
- 1 teaspoon fresh lemon juice
- Salt and pepper to taste
- chives for garnishing (optional)
Set sous vide machine to 85C/185F.
Add beets, olive oil and a pinch of salt in sous vide bag and remove air through a vacuum sealer or the displacement method. Drop the bag in the bath for 2 and a half hours.
Remove bag from bath and transfer to an ice bath for 10 minutes. Once chilled, remove beets from bag and place on a paper lined plate. Pat the beets dry using paper towel and slice them into bite size pieces.
In a small bowl, whisk together orange juice, lemon juice, white balsamic vinegar and salt and pepper to taste. Add beets and toss in balsamic citrus dressing. Garnish with fresh chopped chives and enjoy!