View All Modernist Recipes
Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
Average Recipe Rating (click star to rate)
Thanks, your rating has been saved! Please let me know any additional thoughts in the comments!

Sous Vide Butter-Poached Beet Salad Recipe with Pecans

Sous vide is great at tenderizing beets without turning them mushy. This salad uses the bitter frisee and sweet Mandarin oranges to complement the beets with a blue cheese crumble for added depth of flavor. Beets are usually tender after 60 to 90 minutes, depending on how thick they are cut.

Sous vide beet salad with walnuts

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the Sous Vide Butter-Poached Beet Salad with Pecans recipe you can check out the following.

If you like this recipe you can get it and more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.

Like this recipe?
Have questions or comments about it?
Let Me Know on Facebook or in the comments below!

Sous Vide Butter-Poached Beet Salad with Pecans

  • Published: December 18, 2014
  • By Jason Logsdon
  • Prep Time: 15 Minutes
  • Total Time: 90 Minutes
  • Cooks: 183°F (83.9°C) for 60 to 90 minutes
  • Serves: 4 to 8 as a side

Sous Vide Butter-Poached Beet Salad with Pecans Ingredients

For the Beets

8 beets
1 orange
Salt and pepper
2 tablespoons honey
2 tablespoons butter

To Assemble

Mandarin oranges
Frisee lettuce
Blue cheese, crumbled
Pecans
Tarragon leaves
Olive oil
Salt and pepper

Sous Vide Butter-Poached Beet Salad with Pecans Instructions

For the Beets

At least 60 to 90 minutes before serving

Preheat the water bath to 183°F (83.9°C).

Peel the beets and cut them into bite-sized chunks then place them in a sous vide bag, trying to keep the thickness of the bag less than 1" (25mm) for even cooking. Zest the orange into the sous vide bag then salt and pepper the beets. Add the honey and butter and seal. Cook the beets for around 60 to 90 minutes. Once tender, remove the beets from the sous vide bag.

To Assemble

Place some frisee on a plate and add Mandarin oranges and cooked beets to it. Top with some blue cheese, pecans and tarragon. Drizzle with olive oil then salt and pepper the salad.

If you like this recipe you can get it and more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
Average Recipe Rating (click star to rate)
Thanks, your rating has been saved! Please let me know any additional thoughts in the comments!

Sous Vide Butter-Poached Beet Salad Recipe with Pecans

PT90M Ingredients: 8 beets 1 orange Salt and pepper 2 tablespoons honey 2 tablespoons butter To Assemble Mandarin oranges Frisee lettuce Blue cheese crumbled Pecans Tarragon leaves Olive oil Salt and pepper