beet Salad

Author: Hannah van Souvy

Persons: 4

Temperature: 85

Cooking time: 1 hour

Prep time: 15 minutes

Ingredients:

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

Preparation:

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.