Tag Archives: sous vide beets

Beetroot Salad with Goat’s Cheese Beignet

…with beetroot meringue, toasted walnuts, and maple dressing Courtesy of Jack Lucas (MasterChef UK winner) Serves: 4 Note: This recipe combines sous vide technique with traditional methods. INGREDIENTS For the beetroot 1 bunch (medium) red beets/beetroots, scrubbed and trimmed 1 bunch (medium) yellow beets/beetroots, scrubbed and trimmed 1 bunch small radishes 10 ounces (300 g) assorted salad leaves, including rocket, baby spinach 2/3 cup (75 g) walnuts, lightly toasted in the oven For the dressing 2 ½ tablespoons (40 ml) sherry vinegar 5 tablespoons (80 ml) Canadian maple syrup Salt and pepper, to taste 2/3 cup (160 ml) rapeseed oil … Read More

Venison with Golden Beets and Elderflowers

Courtesy of Hank Shaw (Hunter Angler Gardener Cook) Serves 4 INGREDIENTS 4 venison shanks (or lamb shanks) salt to taste 1 cup (50 g) ramp leaves (or the green part of scallions/green onions) Kosher salt 1/4 cup (56 g) lard or butter For the beets and sauce 1 large golden beet, well-scrubbed and trimmed 12 to 20 small (ping-pong ball size) golden beets, well scrubbed and trimmed salt to taste 1 to 3 tablespoons (15 to 45 ml) malt vinegar 1/2 cup (120 ml) elderflower syrup (available online) For garnish 1 large cluster elderflowers, removed from stems (or you may substitute … Read More

Basic Simple Beets

Serves 4 INGREDIENTS 2 large beets or 8 to 12 baby beets sea salt DIRECTIONS Fill and preheat the SousVide Supreme water oven to 182F/83C. Thoroughly wash the beets to remove all dirt and grit and trim away the tops. If working with baby beets, simply salt lightly, put the whole baby beets into a cooking pouch and vacuum seal. If working with large beets, peel the beets and either slice or dice to 1/2-inch (1.3 cm), salt lightly, put into a cooking pouch and vacuum seal. Submerge the pouch in the water oven to cook for 45 minutes to … Read More

Vivian’s Sous Vide Beets

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 Fill and preheat the SousVide Supreme to 185F/85 C. Season the beets with salt to taste, put into a cooking pouch and vacuum seal. Submerge the pouch in the water oven to cook for 2 hours. Perfectly cooked beets straight from the pouch! Learn more about this Seattle Sous Vide Cooking class here.

Beets in Orange Juice and Agave Nectar

Beets in Orange Juice and Agave Nectar Courtesy of Chef Richard Blais Serves 2 Time 30 minutes   INGREDIENTS 2 large beets, scrubbed well, trimmed, and peeled 1 tablespoon (15 ml) agave nectar 1 tablespoon (15 ml) fresh orange juice salt and pepper to taste INSTRUCTIONS Preheat SousVide Supreme to 185F/85C Cut beets into bite sizes. Mix the agave nectar and orange juice together and pour over the beets. Toss to coat. Put all ingredients into a cooking pouch, evacuate as much air as possible without drawing liquid from the pouch, and seal. Cook for 30 minutes. Delicious straight from the pouch! Or … Read More

Buttered Baby Beets Sous Vide

Buttered Baby Beets Sous Vide Serves 4 Time 1 to 4 hours INGREDIENTS 12 to 16 small fresh beets, about 1 to 2-inch (37 to 50 mm) diameter 2 tablespoons (30 g) softened butter 1/2 teaspoon (2 g) salt or to taste 1/4 teaspoon (1 g) freshly ground black pepper or to taste   INSTRUCTIONS Preheat the SousVide Supreme to 185F/85C. Trim the root and tops of the beets, if necessary, and scrub them thoroughly with a brush under running water. Pat dry and slice the beets in half. Put the beets into an appropriately sized cooking pouch, taking care that they are … Read More

Olive Oil Poached Salmon with Roasted Ruby Beets

Courtesy of Sur La Table Serves 4 INGREDIENTS 4  salmon fillets, about 6 ounces (170 g) each, skinned 8 tablespoons (120 ml) extra-virgin olive oil, divided and chilled 8 sprigs fresh dill 4 tablespoons (60 ml) dry white wine, divided Salt to taste Pepper to taste For the beets 2 medium red beets, well-scrubbed and trimmed 3 tablespoons (45 ml) butter 2 teaspoons (10 ml) sugar 1/2 teaspoon (2 ml) salt 1 teaspoon (5 ml) hazelnut oil For the Crème Fraiche 3/4 Cup (175 ml) crème fraiche 1/2 cucumber, seeded and peeled 1 tablespoon (15 ml) fresh dill, finely chopped … Read More