Sous Vide Beets

5 from 1 vote

These Sous Vide Beets come out perfectly tender every time! Great to serve with fish, salads, or just by themselves.

Prep Time5

Cook Time3

Total Time3 5

Course: Salad, Vegetable Sides

Cuisine: American

Diet: Vegan

Servings: servings

Calories: 265kcal

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.

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.