Beet salad

In this recipe we cook the beets sous vide with balsamic to give them a nice, rich taste! Delicious in a fresh salad as a side dish or meal.


  • 5 beets (approx. 400 gr)
  • 100 gr arugula lettuce mix
  • 4 tbsp balsamic vinegar
  • 2 tbsp honey
  • 200 gr goat cheese
  • pepper
  • salt


  1. Preparation

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

  2. Yarn

    Place the sliced beets along with the balsamic, a pinch of salt and pepper in a vacuum bag. Vacuum bag and place in water at 85 degrees for 1 hour. After an hour, remove the bag from the water and dice the beetroot.

  3. Salad

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

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