Sous Vide Beets
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Ingredients for 4
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
2 teaspoons honey
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 sprig of fresh thyme (optional)
4 medium-sized beets, scrubbed and trimmed
Directions
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Step 1
Attach an Anova Precision Cooker to a vessel of water and set the temperature to 185°F (85°C).
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Step 2
In a small bowl, whisk together the oil, vinegar, honey, salt, pepper, and thyme (if using) until well combined.
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Step 3
Cut the beets in half, or quarter them if they are large. Place them in a large resealable bag and pour the marinade over the beets. Seal the bag, removing as much air as possible.
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Step 4
Submerge the bag in the preheated water bath and cook for 2 to 3 hours, or until the beets are tender and cooked through.
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Finishing Steps
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Step 0
Once the beets are cooked, remove them from the water bath and let them cool for a few minutes. Use a sharp knife to remove the skin from the beets. Serve the beets warm or at room temperature, garnished with fresh herbs or crumbled cheese, if desired.