Sous Vide Golden Beets

These sous vide golden beets are a quick and tasty alternative to pickled beets — and they won’t stain your fingers! Serve as a starter dish to your main meal, or enjoy on a warm, summer evening on the patio.

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
• 1 cup freshly squeezed orange juice
• 1/4 cup freshly squeezed lemon juice
• 4 tablespoons unsalted butter
• 1 tablespoon honey
• 1 teaspoon freshly ground smoked black peppercorns
• 1 teaspoon kosher salt

Directions

1. Set the Anova Sous Vide Precision Cooker to 180°F (82.2°C).
2. Combine all ingredients in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. 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 set aside.
2. Pour the cooking liquid into a small saucepan. Bring to a rapid simmer over medium-high heat. Continue to simmer until liquid is reduced by half.
3. Remove from the heat and stir in the beets. Serve.