Beetroot sous vide

Forget about overcooked or undercooked beetroots. Using sous vide, you can hit the mark every time.

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Recipe for beetroot sous vide

Forget about overcooked or undercooked beets. With sous vide, you can hit the mark every time.

We have the recipe from the book: “Sous Vide Handbook“, where the author writes the following about the recipe:

“Beets are often prepared pickled, but – especially at the beginning of the season in late summer – they are excellent when cooked like other root vegetables without sugar and vinegar, just with salt and possibly a bit of oil. The season’s first beets are small and more tender and only need 2 hours. Later in the season, they are tougher and might need 4 hours.”

Servings: 4 people

Beetroot sous vide

Forget about overcooked or undercooked beetroots. Using sous vide, you can hit the mark every time.

Author: Lindhardt og Ringhof

Course: Sides

Cuisine: Danish

Keyword: Beets, Root Vegetables, sous vide

Prep Time: 5 minutes minutes

Cook Time: 3 hours hours

Metric - US Customary

Equipment

• Sous Vide

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Ingredients

Beetroot sous vide

• 200 gram Beetroot
• 10 gram Butter or oil. Must be 5% of the beetroots' weight

Instructions

Beetroot sous vide

• Peel and cut into 2 cm pieces. Add 5% butter or oil into the bag.
• Vacuum pack the bag and cook it for 3 hours at 85 degrees Celsius (185 degrees Fahrenheit).
• The heating time for 2 cm high beetroot pieces is 30 minutes and tenderizing time is 2.5 hours.
• If you change the temperature to a lower one, you'll get very hard beetroots. If you change the temperature to a higher one, you'll get soft beetroots with less flavor. If you shorten the time, you'll get harder and milder-tasting beetroots. If you extend the time, you'll get softer and more flavorful beetroots.

Browning the beetroots

• Pan: High heat 2 x 1 minute.Grill: High heat 2 x 1 minute.

The result

• Intense, dark color. Good bite, but tender. Big, fresh flavor.

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Notes

Sous vide beetroots taste great with:

• Tossed in oil and herbs like parsley
• With apple pieces and thyme (possibly warm)
• With crumbled feta
• With dill and fried capers
• With smoked cheese for meatballs or sausage
• Pickled with 25% sugar and 25% apple cider vinegar
• With horseradish cream
• With arugula and chili
• In a salad with orange segments, radicchio, and black olives
• (possibly finely chopped) in yogurt and garlic