Are you tired of tough, unevenly cooked beets that disappoint your taste buds? Prepare to revolutionize your cooking game with the most foolproof method to transform these humble root vegetables into culinary masterpieces! Sous vide cooking is about to become your new secret weapon in the kitchen, delivering beets so tender, flavorful, and perfectly cooked that you'll never want to prepare them any other way again. Get ready to impress your family and friends with restaurant-quality beets that are impossibly easy to make!
Prep Time: 10 mins
Cook Time: 1 hrs
Total Time: 1 hrs 10 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 4 medium beets
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Prepare the beets by washing them thoroughly and trimming off the tops and root ends. Do not peel the beets at this stage, as the skin will help protect the beet during cooking.
- Pat the beets dry completely with paper towels to ensure good oil adherence and prevent excess moisture.
- Rub each beet with olive oil, ensuring complete and even coverage. Season generously with salt and freshly ground black pepper.
- Set your sous vide water bath to 185°F (85°C), which is the ideal temperature for tender, fully cooked beets with a smooth, creamy texture.
- Place the seasoned beets individually into vacuum seal bags or high-quality zipper-lock bags, removing as much air as possible to ensure even cooking.
- Carefully submerge the sealed bags in the preheated water bath, ensuring they are fully underwater. Cook for 60-75 minutes, depending on the size of the beets.
- Once cooking is complete, remove the bags from the water bath and carefully take out the beets using tongs.
- Allow the beets to cool slightly, then gently peel off the skin using a paper towel or the back of a knife. The skin should slide off easily.
- Slice or quarter the beets as desired, and arrange on a serving plate. Drizzle with additional olive oil if desired.
- Garnish with fresh herbs like chopped parsley, dill, or chives. Serve warm or at room temperature.
Tips
- Choose Fresh, Firm Beets: Select medium-sized beets of similar size to ensure even cooking.
- Keep the Skin On: The skin protects the beet during cooking and makes peeling easier after sous vide.
- Pat Completely Dry: Ensure your beets are thoroughly dried before oiling to help seasonings stick perfectly.
- Seal Bags Carefully: Remove as much air as possible from the bag to guarantee even heat distribution.
- Temperature is Key: Stick to 185°F (85°C) for that ideal creamy, tender texture.
- Don't Overcrowd: Give each beet space in the bag for optimal heat circulation.
- Timing Matters: Adjust cooking time slightly for larger or smaller beets.
- Cool Before Peeling: Let beets rest briefly after cooking to make skin removal easier.
- Get Creative with Garnishes: Fresh herbs, goat cheese, or a balsamic drizzle can elevate your beets from good to extraordinary!
Nutrition Facts
Calories: 70kcal
Carbohydrates: 10g
Protein: 2g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
