Sous Vide Buttered Baby Beets


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.

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