Sous Vide Beet Salad with Whipped Ricotta


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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Sous vide beets are a quick and tasty alternative to pickled or roasted beets, and they’re perfect for salads.
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Ingredients for 4

  • 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


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 180°F (82.2°C).

  • Step 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

    • Step 0

      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.

    • Step 1

      In a food processor, whip the ricotta cheese, 2 tablespoons olive oil, and honey until smooth, about 30 seconds. Divide between 4 chilled plates.

    • Step 2

      Plate the beets next to the ricotta. Sprinkle with seeds and thyme, drizzle with remaining olive oil, and season with salt and pepper. Serve.

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180 F / 82.2 C Recipe Temp
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