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+ servings
5 from 3 reviews

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Sous Vide Beets (& Limey Beet Salad)

Prep Time: 15 mins
Cook Time: 1 hr
Yield: 4 people
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.


  • How should I store sous vide beets?
    • After the beets have been cooked, remove them from the bag and add to a tupperware container.
  • How long will they keep in the fridge?
    • You can keep cooked beets in the fridge for 5-7 days.
  • Can I freeze sous vide beets?
    • Absolutely. I recommend cooking them first. Cook, cool the bag on the counter, and then freeze in the vacuum seal bag. Easy, peasy!
Cuisine: American
Course: Sides
Author: Chelsea Cole
Calories: 271kcal, Carbohydrates: 30g, Protein: 10g, Fat: 14g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Cholesterol: 7mg, Sodium: 585mg, Potassium: 1189mg, Fiber: 9g, Sugar: 19g, Vitamin A: 3842IU, Vitamin C: 27mg, Calcium: 111mg, Iron: 4mg
Did you make this recipe?Mention @aducksoven on Instagram or tag #aducksoven.