I love beets! I love them, but many people don’t. Here’s a beet recipe I came up with that satisfies even the beet haters amongst my friends. It introduces a savory element through thyme infused in a sous vide slow cook. The beets come out perfect every time and it’s a lot less messy than roasting in your oven. They are simply beautiful and will dazzle your dinner guests. I often take these to dinner parties as a starter and they never fail to amaze.
When you serve them always introduce an acid element such as vinegar or lemon juice. I’ve served them simply on a white plate with lemon juice and lemon zest sprinkled on top or I’ve made a micro green salad with them. Here I paired them with humbolt fog goat cheese, micro arugula, baby kale and some walnuts. I lightly drizzled it with a champaign vinaigrette.
Preheat the sous vide water bathe to 185.
Peel and thinly slice the beets.
Place in a vacuumed sealed bag with a sprinkle of salt, a drizzle of olive oil and 2 sprigs of thyme. Vacuum seal the bags and place in the preheated sous vide.
Cook for 2 hours and afterwards immediately submerge in a ice water bath for 10 minutes to stop the cooking process. If you’re feeling lazy you don’t even need to do this since you’re cooking veggies, it just means they keep cooking so your texture could be slightly less firm than you want. You can serve immediately or keep your little gems in the fridge for a month. They are great right out of the bag but they benefit from added acid and a peppery element such as arugula or just a sprinkle of pepper.