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Sous Vide Beets are the best way to enjoy this sweet, earthy, and healthy root vegetable without losing texture or nutrients. Made with a few simple ingredients, this recipe requires no peeling and takes minutes to prepare, then the sous vide machine will do the rest of the work!
These sous vide beets are Paleo, gluten-free and vegan-friendly, a great sweet and savory vegetable perfect for a side dish or salad topper.
What is Sous Vide?
Sous vide is a French technique that translates as “under vacuum”. Food is placed in a vacuum-sealed bag and immersed in a precise, temperature-controlled water bath for hours. This slow-cooking method produces extra tenderness and flavor.
Why Sous Vide Cook Beets
- Beets are beautiful, delicious, and extremely good for you, but it’s messy to cook as they stain like crazy and make everything around turn pink. Instead of struggling with peeling and making a big mess before cooking, try this sous vide beets recipe. It’s so quick to prepare, and no peeling before cooking is required.
- In addition, sous vide method will perfectly cook the beets as you can control the temperature precisely. I
- t also helps to retain the nutrition as the beets are cooked inside of a bag.
Equipment You’ll Need
- Sous Vide Precision Cooker: Also called an immersion circulator, this device heats and circulates the water to maintain a precise cooking temperature.
- Sous Vide Bags: These can be either zip-top bags or special vacuum-seal bags that hold the food.
- Sous Vide Container: You’ll need a sous vide container or a large pot to hold the water bath.
- Fresh Beets: Choose beets that are hard and unblemished.
- Olive Oil: A splash of olive oil for flavor.
- Salt and Pepper: Season as you like.
- Optional Flavorings: You can add herbs, garlic, or citrus zest for extra flavor.
How To Sous Vide Beets
Step 1: Prepare beets (without a mess)
This is a no-fail recipe and very easy to work with. Preparation takes less than 5 minutes. First, wash beets and remove any dirt, then trim off the tops and bottoms. Finally cut them in half.
Pro Tip: Wrap your cutting board with a piece of plastic wrap to avoid staining light surfaces. Note that the beets can easily stain your hands and fingernails, so wash your hands immediately after cutting. Wear an apron if possible.
Step 2: Season the beets
Place the prepared beets in a large bag, drizzle with olive, and season with salt and pepper.
Step 3: Vacuum seal the bag
Arrange them in a single layer. Then vacuum seal the bag.
Step 4: Sous vide cook the beets
Sous vide cook at 185°F (85°C) for 3 hours.
The best part is that once cooked, the skin can be easily wiped off! You can wait until they are cool enough to handle and rub the skin off using a paper towel. So easy!
Tips And Tricks
- Slice or halve the beets for faster cooking.
- Ensure a tight seal on the bag to prevent water seepage during cooking.
- Ensure the beets are submerged completely, using sous vide weights if needed.
- Peel the beets after cooking to make it easier and with less mess.
Temperature To Sous Vide Beets
My favorite temperature to sous vide cook beets is 185°F (85°C). At this temperature, beets get fully cooked while retaining their tender texture, vibrant color and delicious flavor.
How Long To Sous Vide Cook Beets
Sous vide cooking times vary for by size and thickness of the beets:
- Sliced Beets: 60 to 90 minutes for sliced beets or small beets that are 1 to 2 inches in diameter.
- Halved Beets: 90 to 120 minutes for halved beets or medium-size beets that are 2 to 3 inches in diameter.
- Whole Beets: 3 to 4 hours for large whole beets that are 3 to 4 inches in diameter.
Note these times apply to all varieties including red, golden and candy cane beets.
Things To Do With Sous Vide Beets
- Serve them as a side dish and drizzle with balsamic vinegar.
- Slice or dice them and then add to a salad. I like to add oranges or carrots to make it pop with color.
- Serve it with meals like Sirloin Steak or Chicken Thighs.
How To Store Cooked Beets
Place them in an air-tight container and they’ll last for up to 5 days in the refrigerator. You can also dice them and place in freezer bags. They’ll last for up to 3 months.
Can I vacuum seal the bag without a vacuum sealer?
I recommend using a vacuum sealer when cooking vegetables as they tend to float easily when the air is not pulled out completely.
But if you don’t have a vacuum sealer, you can still make this recipe using a regular zip-top bag. Make sure to arrange them in a single layer, and then vacuum-seal using “water displacement” method: Just seal all but one corner of the bag and slowly place it in the water bath. Make sure everything below the zip-line is covered by water and then seal the rest of the bag.
How to prevent the bag from floating in the water bath?
The vacuum-sealed beets tend to float in the water. You can add sous vide weights or heavy spoons into the bag to prevent it from floating.
Alternatively, use heavy kitchen items such as metal tongs to secure the bag in place and keep it fully submerged. Make sure the seams are still above the water so they won’t pop open.
What is the fastest way to cook raw beets?
The fastest way to cook beets is via boiling, which takes 30 to 60 minutes depending on size. The next fastest method is roasting, which takes 45 to 75 minutes.
Can I sous vide beets with other vegetables?
How long do sous vide cooked beets last?
Sous vide cooked beets will last for up to about 5 days in the refrigerator when stored in an airtight container. You can also freeze them for up to 3 months.
Please let me know how your sous vide beets turn out in the comments below! I’m also looking forward to hearing how you serve them.
Perfect Sous Vide Beets Recipe
- 4 fresh beets
- 1 tablespoon olive oil
- salt and pepper to taste
Optional for salad
- 1 orange
- feta cheese
- chopped parsley
- Fill a large container or pot with water. Attach the sous vide precision cooker and set the temperature to 185ºF/85ºC.
- Wash the beets and slice off the ends. Then slice each in half lengthwise. (Remember to protect your cutting board, clothes, and hands.)
- Add halved beets into vacuum seal bags or zip-lock bags (I used two bags so that they are not crowded). Drizzle in olive oil, and season with salt and pepper.
- Arrange them in a single layer, and vacuum seal the bag. If you use a zip-lock bag, seal it using the “water displacement” technique: seal all but one corner of the bag and slowly place it in the water bath. Make sure everything below the zip-line is covered by water. Then seal the rest of the bag.
- Clip a heavy spoon to the edge of the bag to weigh the bag down. Or use a heavy kitchen item to keep the beets completely submerged in the water.
- Cook for 3 hours.
- When the timer goes off, take the bag out and remove beets from the bag.
- Serve on their own as a side dish or dice them and toss in a salad. (I mixed them with orange, chopped parsley and feta cheese. Then season with more salt and pepper).