Sous Vide Beets - Perfect Every Time!

These sous vide beets are deliciously sweet, earthy and tangy, perfect to use in salads or just eat alone!

Sous vide beets are so easy to make with minimal hands on time - the sous vide does all the heavy lifting!

While we love these Instant Pot beets, these sous vide beets are out of this world delicious. Cooked with a touch of honey and balsamic vinegar, these comes out absolutely perfect and ready to eat.

We love these sliced and served in a spinach salad with some goat cheese or blue cheese, but they are also great served alone.

Now, one word of warning...beets are messy! They leave their red juice everywhere and it stains, so be careful about where you cut them or set them.

And they will turn your fingers red so use gloves if you prefer to not have red fingers.

If you're a beet lover, you'll definitely want to try these candied beets...this is my truly favorite way to eat beets!

Jump to:

• Why This Recipe Works
• Ingredients
• Step By Step Instructions
• Expert Tips
• Frequently Asked Questions
• Storage Instructions
• Recipe
• 💬 Comments

If you don't have a lot of experience cooking sous vide yet, you may want to pop over and read what sous vide cooking is and the benefits of sous vide cooking.

Why This Recipe Works

• Cooking the beets in vinegar and honey gives them an amazing out of the bag flavor.
• A long slow cook results in ultra tender but not mushy beets - the sous vide keeps them at a perfect consistency.
• They are amazing to make ahead for use in all sorts of dishes (scroll down for some fun serving options)

Ingredients

The full list of ingredients and amounts is included int he recipe card at the bottom of the post.

We use traditional red beets for this recipe, but you can also use golden beets! They can be more difficult to find, but are delicious as well (and less messy!).

Use beets that are all about the same size to ensure even cooking - we are looking for about 3" in diameter.

A good quality balsamic vinegar with yield the best results. You can also use a fun flavored one if you like (we are fans of the fig and chocolate infused for this recipe)!

Step By Step Instructions

Heat a sous vide water bath to 185F degrees.

Wash the beets under cool water, trim, peel and cut into 2" pieces. **Save the beet green to make a salad with the beets after cooking if desired.

Combine all the ingredients in a vacuum seal bag and seal. Make sure the beets are in a single layer in the bag to ensure even cooking.

**use a freezer bag if using the water displacement method.

Cook for 3 hours in the water bath.

Remove and place in a ice bath for 15 minutes.

Remove beets from bag, slice and serve drizzled with the juice from the bag.

Great served in a salad of beet green with goat cheese, hazelnuts and a balsamic vinaigrette. Also check out these other great sous vide vegetables.

Expert Tips

1. Save the beet greens to use in a salad. Tri off the tough stems and use the leaves for the best results.
2. If the bag is floating, weigh it down with a wet towel or use one of these sous vide sinker weights (makes it super easy).
3. Cover your cutting board in plastic wrap to avoid staining it. I use a black cutting board to avoid staining.
4. If you don't want to peel the beets beforehand, you can cook them with the peel on and peel them after (it makes it a lot easier to peel, but the flavor from the vinegar and honey won't be able to penetrate the skin).

How to Use Sous Vide Beets

There are so many ways you can serve these beets! These are some of my favorite ways:

• I actually love them in this spinach strawberry salad - these go great with the blue cheese and candied pecans.
• Plain with just a sprinkle of blue cheese or goat cheese is my favorite.
• Serve with the chopped beet greens to make a salad.
• Use them in this raw zucchini salad for a touch of sweetness.
• Just east them. Honestly, this is my favorite way.

Frequently Asked Questions

Storage Instructions

You can store these beets in a covered container (or in the original bag if you have not opened it) in the fridge for up a 1 week. Slice and serve when ready to eat.

They can also be frozen for up to 3 months. Thaw in the fridge overnight, then slice and serve.

If you love this recipe, please leave a star rating and a comment below and let us know your favorite thing about it. We'd also love to connect on Instagram! Follow us at @went_here_8_this for awesome recipes and all sorts of fun food stuff 🙂

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