Sous-Vide Beet Salad

Sous-Vide Beet Salad made with local red, golden, and candy-cane beets, radishes, feta, blueberries, micro greens and drizzled with a white balsamic vinaigrette. The red and golden beets were sous-vide, then layered with the thinly sliced raw candy-cane beets. Absolutely delicious! 

To cook the beets, I set the sous-vide stick to 185°F for 2 hours and 30 minutes. Then tossed the bag into an ice bath to cool before peeling the skin and quartering the beets. Perfectly tender beets every time!

Ingredients

• Red beets
• Golden beets
• Candy cane beet
• Radishes
• Blueberries
• Feta cheese
• Micro greens

White balsamic Vinaigrette

• White balsamic vinegar
• Extra virgin olive oil
• Dijon mustard
• Honey
• Salt and pepper

See recipe card for quantities.

Instructions

Sous-Vide the Beets 

Preheat the sous-vide water bath to 185°F and set the timer for 2 hours and 30 minutes.

Cut the tops off of the red beets and golden beets. Separately, wash, dry well and place each colour in two separate vacuum bags. Use the vacuum pump to remove the air.

Place the beets in the preheated water bath and cook. While the beets are cooking, prepare the dressing.

Prepare the Vinaigrette

Place all of the vinaigrette ingredients into a small mason jar and shake well to combine.

Assemble the Salad

Remove beets (in their separate bags) from the sous-vide bath and place the bags into an ice bath to cool slightly.

Then using gloves and paper towels remove the skin.

Slice the beets into quarters or bite size cubes.

Peel and wash the candy-cane beet. Then using a mandoline (or a knife) slice into very thin circles.

Lay the beets on a platter, then add the radishes, blueberries, feta, and a handful of micro greens. Drizzle some vinaigrette over the salad and serve with extra on the side. Enjoy!

Watch how this beet salad was made here.

Equipment

This Sous-Vide Beet Salad was prepared using the ZWILLING FRESH & SAVE Vacuum Sous-Vide Starter Set. Proud ZWILLING Canada Ambassador, opinions in the post are always my own.

Benefits of sous-vide cooking beets

Consistent Texture: Sous-vide cooking allows you to control the temperature precisely, resulting in beets with a consistent and evenly cooked texture every time!

Enhanced Flavour: When cooking beets sous-vide, they are sealed in an airtight bag with their natural juices. This helps the beets retain their flavours and intensifies their natural sweetness.

Minimal Colour Bleeding: Beets tend to bleed colour during cooking, which can result in a loss of vibrancy. Sous-vide cooking minimizes colour bleeding, helping the beets retain their rich hue. NOTE: We still recommend you use gloves and protect any porous surfaces such as countertops and clothing when handling the beets.

Set it and forget it: Set the temperature and cooking time, then let the sous-vide machine do all the work!

You may also like these Sous-Vide Recipes:

Sous-Vide Beet Salad

Sous-Vide Beet Salad made with local red, golden, and candy-cane beets, radishes, feta, blueberries, micro greens and drizzled with a white balsamic vinaigrette.

The red and golden beets were sous-vide, then layered with the thinly sliced raw candy-cane beets. Absolutely delicious!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 45 minutes mins

Course Salad

Cuisine French

Servings 4 -6 People

Equipment

• 1 Sous Vide Stick and vacuum bags ZWILLING FRESH & SAVE Vacuum Sous-Vide Starter Set.

Ingredients

  

1x2x3x

• 3 red beets
• 3 golden beets
• 1 candy cane beet
• 2-3 radishes cut into quarters
• 1 cup blueberries
• ½ cup feta cheese cut into small cubes
• Micro greens

White Balsamic Vinaigrette

• 2 tablespoons white balsamic vinegar
• 6 tablespoons good quality extra virgin olive oil
• 1 tablespoon Dijon mustard
• 2 teaspoons honey
• Salt and pepper to taste

Instructions

 

• Sous-Vide the Beets. Preheat the sous-vide water bath to 185°F and set the timer for 2 hours and 30 minutes.
• Cut the tops off of the red beets and golden beets. Separately, wash, dry well and place each colour in two separate vacuum bags. Use the vacuum pump to remove the air.
• Place the beets in the preheated water bath and cook. While the beets are cooking, prepare the dressing.
• Prepare the Vinaigrette. Place all of the vinaigrette ingredients into a small mason jar and shake well to combine.
• Assemble the Salad. Remove beets (in their separate bags) from the sous-vide bath and place the bags into an ice bath to cool slightly. Then using gloves and paper towels remove the skin.
• Slice the beets into quarters or bite size cubes.
• Peel and wash the candy-cane beet. Then using a mandoline (or a knife) slice into very thin circles.
• Lay the beets on a platter, then add the radishes, blueberries, feta, and a handful of micro greens. Drizzle some vinaigrette over the salad and serve with extra on the side. Enjoy!

Video

Notes

Benefits of sous-vide cooking beets:

1. Consistent Texture: Sous-vide cooking allows you to control the temperature precisely, resulting in beets with a consistent and evenly cooked texture every time!
2. Enhanced Flavour: When cooking beets sous-vide, they are sealed in an airtight bag with their natural juices. This helps the beets retain their flavours and intensifies their natural sweetness.
3. Minimal Colour Bleeding: Beets tend to bleed colour during cooking, which can result in a loss of vibrancy. Sous-vide cooking minimizes colour bleeding, helping the beets retain their rich hue. NOTE: We still recommend you use gloves and protect any porous surfaces such as countertops and clothing when handling the beets.
4. Set it and forget it: Set the temperature and cooking time, then let the sous-vide machine do all the work!

Keyword best sous vide vegetables, salad dressing for beet salad, sous vide beets, sous vide beets recipe

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