Sous Vide Beet Salad with Whipped Ricotta

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

Directions

• 

  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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