Sous Vide Beets and Goat Cheese Recipe
Earthy beets are a great combination with bright oranges and rich goat cheese. It is rounded out with some sweet balsamic vinegar and woody toasted walnuts. Beets work great with sous vide and turn out tender without drying out any.
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.
Note: You can learn more about beets from my how to sous vide vegetables or view all my sous vide vegetable articles.
Ingredients for Beets and Goat Cheese
- 8 beets
- Zest from 1 orange
- 2 tablespoons chopped fresh tarragon leaves
- Zest from 1 orange
- 1 shallot, thinly sliced
- 2 cups lightly packed arugula
- 1 cup crumbled goat cheese, preferably Chevre
- 1/2 cup walnuts
- Balsamic vinegar
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Cooking Instructions for Beets and Goat Cheese
Preheat the water bath to 183°F (83.9°C).
Peel the beets and cut them into bite-sized chunks. Zest the orange over the beets then salt and pepper them. Place the beets in a sous vide bag, trying to keep the thickness of the bag less than 1" (25mm) for even cooking. Seal the bag and place in the water bath to cook for 60 to 90 minutes, until heated through and tender.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
Take the sous vide bag out of the water and remove the beets. Toss them with the tarragon, orange zest, shallot, and arugula. Top with some goat cheese and walnuts then drizzle with the balsamic vinegar and serve.
Nutritional Information for Beets and Goat Cheese
- Calories: 350
- Fat: 23g
- Protein: 17g
- Carbohydrate: 22g
- Fiber: 7g
- Sugar: 13g
- Cholesterol: 28mg
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This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger 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.
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