Servings: people
Beetroot sous vide
Forget about overcooked or undercooked beetroots. Using sous vide, you can hit the mark every time.
Equipment
- Sous Vide
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.
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