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Carrot Beet Infused Vinegar Recipe

Carrots and beets are a common pairing in many Eastern European cuisines and combining them in this vinegar lends a sweet and funky flavor to it that goes great drizzled on game meat.

Beets stain so be sure to cover your cutting board with parchment paper or plastic wrap. I also wear plastic gloves to save my hands from turning red.

Beet carrot ginger infused vinegar

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the carrot beet infused vinegar recipe you can check out the following.

If you like this recipe you can get it and more than 140 other inspiring recipes to get you on your way to infusing success. It is all in my comprehensive book Modernist Cooking Made Easy: Infusions - Get Your Copy Today!

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Carrot Beet Infused Vinegar Recipe

  • Published: December 08, 2015
  • By Jason Logsdon
  • Prep Time: 20 Minutes
  • Total Time: 2.5 Hours
  • Cooks: 160°F (71.1°C) for 2 to 3 hours

Carrot Beet Infused Vinegar Ingredients

For the Carrot Beet Infused Vinegar

1.5 cups cider vinegar
1 beet, diced
1 large carrot, diced
1" knob ginger, diced (25mm)
1 teaspoon cracked peppercorns
1 teaspoon coriander

Carrot Beet Infused Vinegar Instructions

For the Carrot Beet Infused Vinegar

Preheat a water bath to 160°F (71.1°C).

Combine all the ingredients in a sous vide bag or Mason jar then seal and place in the water bath. Heat the infusion for 2 to 3 hours.

Prepare an ice bath with 1/2 ice and 1/2 water. Remove the bag or Mason jar from the water bath and place in the ice bath for 15 to 20 minutes. Strain the vinegar and store in a sealed container.

If you like this recipe you can get it and more than 140 other inspiring recipes to get you on your way to infusing success. It is all in my comprehensive book Modernist Cooking Made Easy: Infusions - 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.
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Carrot Beet Infused Vinegar Recipe

PT150M Ingredients: 1.5 cups cider vinegar 1 beet diced 1 large carrot diced 1\ knob ginger diced (25mm) 1 teaspoon cracked peppercorns 1 teaspoon coriander
4.5517 stars - based on 58 reviews
Carrots and beets are a common pairing in many Eastern European cuisines. The sous vide infusion process combines them into a sweet and funky flavored vinegar that goes great drizzled on game meat.
1 Serving
Jason logsdon headshot This article is by me, Jason Logsdon. I'm a passionate home cook who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.