Sous Vide Beets 101

Sous vide beets are great to have on hand for a quick side dish or addition to salads. This recipe works great with either red or golden beets. No oil is needed to prepare this recipe making it a lighter preparation alternative. With a little cayenne and lime juice, these beets are tender and delicious.


Sous Vide Beets – 4 large beets, red or golden – 1 tbsp fresh lime juice – 1/4 tsp kosher salt – 1/4 tsp cayenne pepper Limey Beet Salad – 5 cups reserved beet greens, spinach, arugula or combination, chopped and cleaned – 2 tbsp olive oil, extra virgin – 1 tbsp lime juice – 1/4 tsp cumin – 1/4 tsp kosher salt – 1/4 cup crumbled goat cheese – 1/4 cup roasted and salted pistachios – 1/4 cup pickled red onion, optional

Sous Vide Beets Preheat water bath using immersion circulator to 185 degrees F.

Using a sharp knife, chop off stems and root "tail" from beets. Peel the beets using a vegetable peeler. Dice beets into 1 inch cubes.

Add beets to a vacuum seal bag. Add lime juice, salt, and cayenne pepper to bag and toss to coat the beets. Vacuum seal and watch carefully: press seal when you see liquid being sucked to top of bag.

Add the beets to the preheated water bath. Make sure the beets stay submerged using methods described in the blog post. Cook for 1-3 hours.

Remove the bag from the water bath and let cool on the counter to room temperature, 20-30 minutes.

Limey Beet Salad Whisk together olive oil, lime juice, cumin, and kosher salt until homogeneous. Toss with the salad greens.

Top the salad with sous vide beets, goat cheese, pistachios, and pickled red onions if using. Serve.