Courtesy of Vivian Peterson
Serves 6 to 8

INGREDIENTS

• 6 to 8 fresh beets, washed well, peeled, and sliced
• Pinch of salt
• 2 tablespoons (28 g) butter

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme to 185F/85 C.
2. Season the beets with salt to taste, put into a cooking pouch and vacuum seal.
3. Submerge the pouch in the water oven to cook for 2 hours.
4. Perfectly cooked beets straight from the pouch!

Learn more about this Seattle Sous Vide Cooking class here.