Sous Vide Beets! Sounds kind of intimidating, doesn’t it? Guess what? It’s one of the easiest (and healthiest) ways to add flavor and variety to your dinner table.
Beets definitely fall into the love it or hate it category of food. People have very strong opinions for sure. Some think a perfectly cooked beet is the crown jewel of vegetables, while others swear they taste like dirt.
Well, if you’re in the tastes-like-dirt camp, I’m here to change your mind. And by far the easiest way to get the most perfect beets is to cook them sous vide!
Sous vide style of cooking has been around a very long time, but it has only recently become popular with the home cook. All I’ve gotta say is what the heck took so long? Sous vide has got to be the easiest way to get perfect results in your kitchen. I wish I had discovered sous vide 20 years ago!
What is Sous Vide?
In a nutshell, sous vide cooking is vacuum sealing food and submerging it into a water bath that is kept at an exact temperature so the food is perfectly cooked to that temperature through and through. Edge to edge. Here’s a more in-depth sous vide article about it for those interested.
And check out my YouTube Cooking Show here to see it done!
The bottom line is that sous vide is by far the easiest way to get perfectly cooked food. It’s great for all kinds of food – beef, chicken, pork, veggies (these sous vide carrots are to die for!), including sous vide beets!
Yes, it takes longer, but to be clear… it’s so much easier to get great results! Everyone should learn to sous vide! (OK, enough of my preaching on this!)
So I’m making up for lost time now. I’m trying anything and everything sous vide. So of course I had to give sous vide beets a shot! (I’m on the crown-jewel-of-vegetables side of things!) Here’s my favorite sous vide circulator.
How to Cook Sous Vide Beets
- Fill your sous vide container with water and turn on your circulator to 185 degrees. (see full recipe below)
- Trim the ends off the beets and peel them. Cut each beet in half from tip to tip.
- Drizzle with olive oil and sprinkle with salt and pepper.
- Vacuum seal the beets using a vacuum sealer and submerge in a sous vide water bath at 185 degrees Fahrenheit for 3 hours.
- Remove from water bath, remove from bag and your beets are ready for a side dish, salad, or a super tasty snack!
Roasted Beets vs. Sous Vide Beets
As I said, I love beets! Red or Golden… it doesn’t matter. Love ’em all. So I’ve made my fair share of roasted beets.
And they’re great, to be sure. BUT… the results of roasted beets can be a little inconsistent – a little tough in some places and a little mushy in others.
This is why I prefer sous vide beets. Although it takes longer (1 hour for roasted vs. 3 hours for sous vide, you will undoubtedly get perfect results every single time, through and through.
I usually cook both golden and red beets. The golden beets are a little more mellow, so many people favor those. The red beets have so much flavor and nutrition that I prefer red.
I always cook them in separate sous vide bags, though, because the red color will definitely bleed onto the golden if cooked together.
And my favorite way to serve perfectly cooked sous vide beets is in this very simple beet salad. It’s beautiful, tasty, healthy, and a crowd favorite.
Well, the only thing left is for you to give these sous vide beets a try. Then tell me whether you are now a beet convert!
Tools used for this recipe:
Other Sous Vide Recipes You Might Like
- FOR THE BEETS
- 4 large beets (red or golden or both)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- FOR THE SALAD
- 2 cups baby arugula
- 1 tablespoon olive oil
- 1 tablespoon white wine vinegar
- 1/2 teaspoon salt
- 4 cooked beets (from above), cubed
- 1/2 cup crumbled feta cheese
- Fill sous vide water vessel with water and insert sous vide circulator. Set temperature to 185 degrees Farenheight.
- Trim ends off beets and peel them. Cut in half lengthwise, drizzle with olive oil and sprinkle with salt and pepper.
- Vacuum seal and submerge in heated sous vide water bath for 3 hours.
- Remove from bath and bag and cube.
- Whisk together oil, vinegar and salt for salad dressing.
- Place arugula on a platter, drizzle dressing over arugula. Top with cubed beets and cheese. Serve warm or room temperature.
Use separate bags if cooking both golden and red beets so the red color doesn't run.
Vacuum sealing vegetables works better than the water displacement method due to the gasses that get release by the vegetables during cooking.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 112Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 11mgSodium: 708mgCarbohydrates: 9gFiber: 2gSugar: 7gProtein: 3g
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