Sous Vide Beet Salad with Whipped Ricotta

Sous vide beets are a quick and tasty alternative to pickled or roasted beets, and they’re perfect for salads.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:15

Recipe Time: 01:30

Temperature : 180F / 82.2C

Ingredients

• 1 pound golden beets, cut into 1/4-inch-thick slices
• 2 tablespoons unsalted butter
• 8 ounces ricotta cheese
• 4 tablespoons extra virgin olive oil
• 1 tablespoon honey
• 1/2 cup toasted pumpkin seeds
• 1 tablespoon minced fresh thyme
• Kosher salt and freshly ground black pepper

Directions

1. Set the Anova Sous Vide Precision Cooker to 180°F (82.2°C).
2. Combine the beets and butter in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting. Place in the water bath and set the timer for 1 1/2 hours.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Remove the beets from the bag and let cool. Refrigerate until serving. Discard cooking liquid.
2. In a food processor, whip the ricotta cheese, 2 tablespoons olive oil, and honey until smooth, about 30 seconds. Divide between 4 chilled plates.
3. Plate the beets next to the ricotta. Sprinkle with seeds and thyme, drizzle with remaining olive oil, and season with salt and pepper. Serve.