Sous Vide Golden Beets
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
Ingredients for 4
1 pound golden beets, cut into 1/4-inch-thick slices
1 cup freshly squeezed orange juice
1/4 cup freshly squeezed lemon juice
4 tablespoons unsalted butter
1 tablespoon honey
1 teaspoon freshly ground smoked black peppercorns
1 teaspoon kosher salt
Set the Anova Sous Vide Precision Cooker to 180°F (82.2°C).
Combine all ingredients in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 1 1/2 hours.
When the timer goes off, remove the bag from the water bath. Remove the beets from the bag and set aside.
Pour the cooking liquid into a small saucepan. Bring to a rapid simmer over medium-high heat. Continue to simmer until liquid is reduced by half.
Remove from the heat and stir in the beets. Serve.