Beets

Author

Glenda Brinsfield Small

Prep Time: 00:00

Recipe Time: 00:45

Temperature : 191F / 88.3C

Ingredients

• 2 lb beets, trimmed
• 3 T EVOO
• Sprig fresh Thyme
• 2 T sherry vinegar
• Salt and pepper
• 2 T minced chives

Directions

1. Set your Anova Sous Vide Precision Cooker to 191.0ºF / 88.3ºC.
2. Toss beets, oil, vinegar,S&P and thyme in bag
3. Place in second bag with weights
4. Cook 4-6 hours

1. Transfer Beets to cutting board discard thyme sprigs and transfer cooking liquid to a large bowl when beets are cool rub off the skins with a paper towel and cut into half inch wedges add beets and chivess to bowl with cooking liquid and toss to combine season with salt and pepper to taste