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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.
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.