Golden Beets are good for you. They are low in calories, good source of fiber, vitamin c, packed with minerals and are good for heart health. Try this easy to make Sous Vide Beet Salad for a healthy side dish. This recipe serves 4. Enjoy!
Prep time: 15 minutes
Sous Vide Temp: 185°F
Cook time: 1 hour
Serves: 4
Ingredients:
3 large golden beets, trimmed, peeled, and cut into half-round circles
¼ c. white balsamic vinegar
2 t. fresh orange zest, preferably organic
1 t. fresh thyme leaves
Sea salt and black pepper, to taste
Salad Ingredients:
4 oz. goat cheese, crumbled
¼ c. pistachios, shelled and roughly chopped
2 t. fresh orange zest, preferably organic
Sea salt and black pepper, to taste
Sprigs of fresh thyme, for garnish
To Serve: Additional white balsamic
vinegar and extra virgin olive oil for drizzling
Directions:
- Fill
a large container or pot with water and attach the sous vide circulator to the
side. Set the temperature to 185°F and the cook time to 1 hour.
- While
the water bath heats up, combine the beets, balsamic vinegar, orange zest, and
thyme leaves in a large bowl. Season with salt and black pepper, to taste, and
toss gently to combine. Set aside.
- Just
before the water bath reaches the selected temperature, transfer the beets and
marinade to an airtight plastic bag. Remove as much air as possible from the
bag as possible before sealing. (If using a vacuum sealer, use the ‘moist’
setting).
- Add
the sealed bag to the heated water bath. (The bag should sink if enough air has
been removed). Adjust the sous vide timer back to one hour, if necessary.
- When
the cook time is complete, remove the beets from the water bath and discard the
other contents of the bag. Transfer the beets to a plate and pat dry with a
paper towel.
- To
serve, arrange the beets on a serving platter, along with the goat cheese,
chopped pistachios, and fresh orange zest. Garnish with a few sprigs of fresh
thyme and top with a drizzle of white balsamic vinegar and extra virgin olive oil,
if desired. Enjoy!