beet Salad


Author: Hannah van Souvy

Persons: 4

Temperature: 85

Cooking time: 1 hour

Prep time: 15 minutes


  • 5 beets (approximately 400 g)
  • 100 g arugula salad mix
  • 4 tbsp balsamic vinegar
  • 2 tbsp honey
  • 200 g goat cheese
  • pepper
  • salty


  1. Preparation -

    Set the sous vide device to 85 degrees. Peel the beets with a vegetable peeler and wash. Then cut into slices of approximately 2 cm thick.

  2. Yarn -

    Place the sliced ​​beets together with the balsamic vinegar, a pinch of salt and pepper in a vacuum bag . Vacuum seal the bag and place it in water at 85 degrees for 1 hour. After an hour, remove the bag from the water and cut the beet into cubes.

  3. Salad -

    Make the salad with arugula (slamelange), beets, sliced ​​goat cheese and walnuts. You can add some olive oil, balsamic vinegar and honey if desired.

    Tip: briefly heat the walnuts in the pan for an even nuttier taste.

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