Sous Vide Buttered Beets with Orange, Pistachios, and Parmigiano-Reggiano


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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Like most things in life, beets are simply better with butter and cheese. These easy sous vide buttered beets with orange, pistachios and Parmigiano-Reggiano make a fantastic side dish or salad for the Summer. The best part? Cooking beets to the perfect consistency is easy with the Anova Sous Vide Precision Cooker.

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Ingredients for 4

  • 1 pound medium red beets, peeled and quartered

  • 2 tablespoons (30 ml) unsalted butter

  • 2 oranges, peeled and cut into supremes

  • 1 tablespoon (15 ml) honey

  • 3 tablespoons (44 ml) balsamic vinegar

  • 4 tablespoons (59 ml) extra-virgin olive oil

  • kosher salt and freshly ground black pepper

  • 6 ounces baby romaine leaves

  • ½ cup (118 ml) pistachios, chopped and toasted

  • ½ cup (118 ml) shaved Parmigiano-Reggiano


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 180°F.

  • Step 2

    Seal the beets and butter in a plastic zip or vacuum seal bag and cook for 90 minutes.

    • Finishing Steps

    • Step 0

      Remove the beets from the bag, drain and discard the cooking liquid.

    • Step 1

      Whisk together the honey, vinegar, and oil, and season with salt and pepper.

    • Step 2

      Toss the romaine, beets, and orange with the vinaigrette and divide between four plates.

    • Step 3

      Top each serving with pistachios and cheese and serve.

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180 F / 82.2 C Recipe Temp
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