Sous Vide Buttered Baby Beets

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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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