Sous Vide Golden Beets

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Emily Farris and Jeff Akin

Kansas City, Missouri

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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These sous vide golden beets are a quick and tasty alternative to pickled beets — and they won’t stain your fingers! Serve as a starter dish to your main meal, or enjoy on a warm, summer evening on the patio.
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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

Directions

  • Step 1

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

  • Step 2

    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.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Remove the beets from the bag and set aside.

    • Step 1

      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.

    • Step 2

      Remove from the heat and stir in the beets. Serve.

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180 F / 82.2 C Recipe Temp
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