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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
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Course Salad
Cuisine French
Servings 4 -6 People

Equipment

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!
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