beet Salad

In this recipe, we cook the beets sous vide with balsamic vinegar to give them a wonderful, rich flavor! Delicious in a fresh salad as a side dish or a main course salad.

Author	Hannah
People	4
Temperature	85
Cooking time	1 hour
Prep time	15 minutes

Ingredients

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

Preparation

Preparation

Set the sous vide appliance to 85 degrees Celsius. Peel the beets with a vegetable peeler and wash them. Then cut them into slices about 2 cm thick.

Yarn

Place the sliced ​​beets in a vacuum-sealed bag along with the balsamic vinegar, a pinch of salt, and pepper. Vacuum-seal the bag and place it in water at 85°C (185°F) for 1 hour. After an hour, remove the bag from the water and dice the beets.

Salad

Make the salad with arugula (lettuce mix), beets, chopped goat cheese, and walnuts. You can add some olive oil, balsamic vinegar, and honey to taste.

Tip: briefly heat the walnuts in the pan for a nutty flavour.

Use these products

[product=sous-vide-bak-met-lid]
Handy for this recipe
[/product]

[product=ivide-circulator-stick-2-0]
Perfect for this recipe!
[/product]

[product=vacuum bags]
Suitable for sous vide cooking
[/product]