These Sous Vide Beets are cooked perfectly every time! Turn this epic root vegetable into a beetroot salad or a healthy side dish.
When shopping for beets, you will commonly see red and yellow beets. If you're lucky, you will find Chioggia beets. They have strips of red and white colors.
What's the best way to prepare beets, you might ask? You can boil, roast, grill, air fry, pickle, and sous vide beets.
While all these cooking techniques have their place, I tend to favor a sous vide beet recipe!
Have you ever followed a recipe to roast a beet and overcooked or undercooked this veggie? I have, and it's frustrating!
With temperature-controlled cooking (sous-vide), beets come out perfectly tender every time!
Serve on top of a Beetroot and Butternut Squash Salad or drizzle with balsamic vinegar for a healthy and delicious side.
I suggest serving these sous vide beets with the Keto Oven Baked Salmon in Foil for an awesome weekday dinner.
Other sides you might want to check out are our Toasted Coconut and Cauliflower Rice, Air Fryer Slow Roasted Tomatoes, and the Maple Roasted Kabocha Squash.
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🙋♂️ What is Sous Vide Cooking?
Sous vide is a cooking technique that uses an immersion circulator. This device circulates water within a precisely controlled water bath at a specific temperature, ensuring consistently perfect food results with each preparation.
You place your food in either a ziplock bag, where you use the water displacement method, or a vacuum-sealed bag.
Looking for some sous-vide suggestions? Try the Sous Vide Corn on the Cob and our Sous Vide Thanksgiving Turkey.
⭐️ Why You'll Love This Recipe
- Cooking at a precisely controlled temperature ensures the beets cook evenly without overcooking or losing their natural flavors.
- The beet flavor is concentrated since they are cooked in their own juices.
- Top your salad with these tender cooked beets. I love a beet salad with goat cheese and a Basil Balsamic Dressing.
📝 Ingredients Notes
Here is a visual overview of the ingredients in this recipe. Scroll to the recipe at the bottom for quantities.
- Beets - Any variety of beets will work for this recipe. Red, Golden, and Chioggia (candystripe) beets are all great choices.
Tip* Choose beets that are uniform in size for even cooking.
See recipe card for quantities.
🥘 Substitutions and Variations
Let's chat about all the different ways you can cook and prepare beets.
- Roasted Beets: Preheat your oven to 350°F. Wrap each beet individually in aluminum foil. Place them on a parchment-lined baking tray and cook for 1 hour.
- Boiled Beets: Bring a large pot of salted water up to a boil. Peel and dice your beets into large bite-sized pieces. Boil beets for 25-45 minutes or until they are tender.
- Air Fryer Beets: Preheat the air fryer to 375°F. Wash, peel, and dice beets into large bite-sized pieces. Season with olive oil, salt and pepper. Cook for 15 minutes or until beets are crispy on the outside and tender on the inside.
- Pickled Beets: After you sous-vide your beetroot, transfer them into a mason jar with pickling liquid.
🔪 Step-By-Step Instructions
If you have questions about this Sous Vide Beet Recipe, don’t forget to check out our FAQ section at the bottom of this post.
Step 1: Preheat the sous vide machine to 182°F. Wash beets under cold running water and pat dry with paper towels. Cut beets in half lengthwise.
Step 2: Place beets into a ziplock or vacuum-sealed bag. Don't mix the colors together. Red beets bleed a lot of their color, and it will stain the yellow beets.
Step 3: Place the bag of beets into your vacuum sealer to suck all of the air out of the bag and seal it.
Step 4: Lower the beets into the hot water bath. Place a pan on top to keep them submerged under water. Cook beets for 3 hours at 182°F.
Step 5: After the beets are done cooking, remove them from the bag and peel.
Step 6: Cut beets into quarters or slices and serve on a salad or as is.
Tip: Using a paper towel will help rub off the skin and is the best way to peel a beet.
👨🏻🍳 Chef Tips
- Don't throw away the beet greens! They make for a healthy and delicious salad addition. Trim away the sturdy stems and save the greens.
- Place a small saucepan on top of the beets to keep them submerged under water.
- Peel beets when they are still warm with a paper towel, and the skin will come right off.
- Heat water on the stove, then transfer to your sous vide container with the precision cooker. It would take a long time for the precision cooker to heat the water up to 182°F.
How to Use Sous Vide Beets
There are so many ways to serve beets, here are a few of my favorites!
- Put them in fall salads with winter squash, goat cheese, and a Maple Dijon Vinaigrette.
- Turn them into pickled beets and give them away as holiday gifts. We love gifting homemade edibles for Christmas, like my Ultimate Almond Toffee Recipe.
- Serve them and my Air Fryer Smashed Brussels Sprouts as side dishes for Thanksgiving dinner.
❓Recipe FAQ's
In my opinion, sous vide stands out as the winner for cooking beets. Avoid overcooked and mushy beets by controlling the time and temperature using sous vide.
You can leave the skin on or off during cooking. The natural sugars are concentrated just beneath the skin. Cooking them with the skin on can intensify their sweetness and keep their vibrant color intact.
Yes! This cooking method is a great way not to overcook your vegetables. Keep in mind that all vegetables cook at different times and temperatures. Typically, sous vide vegetables are seasoned with olive oil or butter, salt, and herbs.
Yes! Peel and cool down beets and transfer to a freezer-safe container or bag. Label and date the beets and freeze them for up to 6 months.
You can store them in an air-tight container or an unopened vacuum-sealed bag for up to 1 week in the refrigerator.
🍽 Related Recipes
Did you make this recipe? Leave a ⭐️ review below and tag @thefrizzledleek on Instagram, Facebook, and Pinterest!
📖 Recipe
Sous Vide Beets
Equipment
Ingredients
- 4 whole beets you can use red beets or golden beets
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
Instructions
- Fill a large pot or plastic container with water. Secure the sous vide precision cooker and preheat to 182°F/85°C.
- Clean beets in a bowl of cold water to remove the dirt. Cut off the tops and bottoms of the beets and cut them in half lengthwise.
- Transfer beets to a zip-lock bag, or vacuum sealer bag and season with olive oil and salt. Lower your beets into your water bath and secure the zip-lock bag to the side of the pot with a clip. (If using a vacuum-sealed bag, you don't have to secure the bag to the side of the pot).
- Place a heavy spoon or small pan on top of the beets to keep them submerged.
- Cook beets for 3 hours. Remove the beets from the bag and peel the skin off with paper towels.
- Serve beets as a side dish or toss them into a salad.
Notes
- Use the water displacement method if you are putting beets into ziplock bags.
- Place a small saucepan on top of the beets to keep them submerged under water.
- Peel beets when they are still warm with a paper towel, and the skin will come right off.
- Heat water on the stove, then transfer to your sous vide container with the precision cooker. It would take a long time for the precision cooker to heat the water up to 182°F.
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