The following Buttered Baby Beets sous vide recipe is 1–of–3 sous vide recipes included in the SousVide Supreme User’s Manual—shipping with each sous vide machine.
(Serves 4 to 6)
Fill and preheat SousVide Supreme™ to 183°F/83°C
Cooking time: Minimum 1½ hours
- 12 to 16 small fresh beets, about 1½ to 2-inch (37–50 mm) diameter
- 2 tablespoons (30 g) softened butter
- ½ teaspoon (2 g) salt (or to taste)
- ¼ teaspoon (1 g) freshly ground black pepper (or to taste)
Trim the root and tops of the beets, if necessary, and scrub them thoroughly with a brush under running water. Pat dry. Slice the beets in half.
Step 1: Season
Place beets into an appropriately sized food pouch, taking care that they are
in a single layer. Add the butter, salt and pepper.
Step 2: Seal
Vacuum and seal the food pouch according to the manufacturer’s directions.
Step 3: Simmer
Place the pouch into the universal pouch rack and be sure the beets are fully below the surface of the water bath. Cook for at least 2 hours, but up to 4 hours will not significantly affect their texture.
Step 4: Serve
When cooking time has elapsed, remove pouch from water oven, open and serve straight from the pouch.
Bonus Step: Save
You may also quick chill the beets in ice water for 1 hour and refrigerate for use for up to 2-3 days.