Sous Vide Beets

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

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 3

Total Time 3 10

Servings servings

Calories 89kcal

Heat a sous vide water bath to 185F degrees.
Wash the beets under cool water, trim, peel and cut in 2" pieces.
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.

Save the beet greens to use in a salad. Tri off the tough stems and use the leaves for the best results.
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).
Cover your cutting board in plastic wrap to avoid staining it. I use a black cutting board to avoid staining.
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).