Sous Vide Butter-Poached Beet Salad Recipe with Pecans

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Written by Jason Logsdon

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.

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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!

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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
4 stars - based on 101 reviews
When cooking sous vide beets it tenderizes them without turning them mushy and this recipes combines them in a walnut and blue cheese salad with Mandarin oranges.
1 Serving

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All tags for this article: Cheese, Fruit, Recipe, Salad, Sous Vide, Sous Vide Beets, Sous Vide Recipes, Sous Vide Vegetable , Vegetable, Sous Vide Fruit and Vegetables

Jason logsdon headshot 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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