Sous Vide Beets

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


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

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.