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    Home » Sous Vide

    Sous-Vide Beet Salad

    Published: Aug 18, 2023 by Zimmy · This post may contain Amazon and other affiliate links · 2 Comments

    Jump to Recipe Jump to Video Print Recipe

    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! 

    A close up of a sous-vide beet salad with three varieties of beets, radishes, blueberries, micro greens and feta cheese.

    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

    A beautiful stack of 3 varieties of beets from a farmers market: golden beets, candy-can beets and red beets.
    • Red beets
    • Golden beets
    • Candy cane beet
    • Radishes
    • Blueberries
    • Feta cheese
    • Micro greens

    White balsamic Vinaigrette

    Ingredients for a salad dressing for beet salad.
    • 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.

    Beets are placed in a preheated water bath to make a sous-vide beet salad.

    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.

    Take the beets out of the sous-vide water bath and place in a bowl of ice water to cool for a beet salad.

    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!

    A platter of a sous-vide beet salad with three varieties of beets, radishes, blueberries, micro greens and feta cheese. Served with wine, extra micro greens and blueberries.

    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:

    • A plater of compressed watermelon salad with sous-vide asparagus.
      Compressed Watermelon and Asparagus Salad
    • A platter of sous-vide carrots and hummus.
      Sous-Vide Carrots with Hummus
    • Six shrimp cocktail appetizers on a tray.
      Sous-Vide Colossal Shrimp Cocktail
    • A black rectangular plate with grilled and very tender sous-vide octopus tentacles on a bed of spicy red pepper hummus.
      Sous-Vide Grilled Octopus

    Tried this recipe?

    If you get the chance to try this recipe, please drop back and leave us a comment and rating. We would love to know what you think.

    Cheers! James & Elaine

    📖 Recipe

    A platter of a sous-vide beet salad with three varieties of beets, radishes, blueberries, micro greens and feta cheese. Served with wine, extra micro greens and blueberries.

    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
      

    • 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
    Tried this recipe?Let us know how it was!

    More Sous Vide

    • A sous vide roast beef with half of it sliced with some Marsala pepper sauce poured over top.
      Sous Vide Roast Beef with Marsala Peppercorn Sauce
    • Four Bone Marrow bones with Garlic Butter Escargot, Tomatoes and Chive Flowers.
      Sous-Vide Bone Marrow
    • Sous-vide Pork Tenderloin with Strawberry-Balsamic Sauce
      Sous-vide Pork Tenderloin with Strawberry-Balsamic Sauce
    • Two Spicy Shrimp Noodle Bowls served with Chinese broccoli and Minneola orange wedges.
      Spicy Shrimp Noodle Bowl

    Reader Interactions

    Comments

    1. Shanley Steuart

      August 19, 2023 at 12:27 am

      5 stars
      Can’t wait to make this salad!

      Reply
      • Zimmy

        August 19, 2023 at 7:30 am

        Thanks Shanley, we think you’d love this salad!
        Have a great weekend 🙂
        Elaine & James

        Reply

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