Sous Vide Balsamic Beets

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Emily Farris and Jeff Akin

Kansas City, Missouri

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

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Beets and balsamic vinegar are just made for each other. The sweetness of the beets is a perfect balance for the acidity of the vinegar — which is probably why pickled beets are so popular. This recipe for Sous Vide Balsamic Beets, made using the Anova Sous Vide Precision Cooker, amplifies the perfect pairing and creates an elevated take on the pickled beet. These beets are perfect for salads — especially salads with goat cheese. Enjoy! If your beets don't come with greens, you can substitute 2 to 4 ounces of baby arugula.
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Ingredients for 4

  • 3 beets with their greens; beets peeled and sliced 1/4-inch thick and greens reserved

  • 1/2 cup balsamic vinegar

  • Kosher salt and freshly ground black pepper

  • 1 tablespoon extra virgin olive oil

  • 1/2 cup toasted walnuts

  • 1/2 cup shaved Grana Padano cheese

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 185°F (85°C).

  • Step 2

    Combine the beets, vinegar, and 1 teaspoon salt in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 1 hour.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Remove the beets from the bag and discard the cooking liquid. Pat the beets dry and arrange on a plate.

    • Step 1

      Toss the beet greens with olive oil and season with salt and pepper. Place atop the beets.

    • Step 2

      Sprinkle with walnuts and cheese. Serve.

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185 F / 85 C Recipe Temp
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