Sous Vide Beets

Made with a little cayenne and lime juice, these sous vide beets are tender and delicious.

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ingredients

– 4 large beets, red or golden – 1 tbsp fresh lime juice – 1/4 tsp kosher salt – 1/4 tsp cayenne pepper

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Preheat water bath using immersion circulator to 185 degrees F.

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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.

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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.

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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.

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