Sous Vide Balsamic Beets
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
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
Set the Anova Sous Vide Precision Cooker to 185°F (85°C).
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.
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.
Toss the beet greens with olive oil and season with salt and pepper. Place atop the beets.
Sprinkle with walnuts and cheese. Serve.