Balsamic vinegar, beetroot and sous vide combo creates the perfect product. The sweetish taste of beetroot provides an optimal balance cancelling out an acidity and giving a special touch in terms of a taste. A vacuum cooking enhances a flavor and speeds up the process. Pickled beetroot is great for making salads with goat cheese.
Ingredients
Serves: –+
- Beetroot 3 pcs
- Balsamic vinegar ½ cup
- Salt
- Salad ingredients
- Olive oil 1 tbsp
- Toasted walnuts ½ cup
- Grana cheese ½ cup
- Salt and pepper
- Beet greens
Method
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Set the temperature on a sous vide thermostat to 85 °C.
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Peel and slice the beetroot into 5mm thin pieces.
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Put beetroot, balsamic vinegar and 1 teaspoon of salt in a bag. Seal the bag with a vacuum sealer and immerse it in a water bath.
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When the beetroot is done, lay it out in a jar taken for a storage purposes. Cool it down first and then put in a fridge.
An easy and quick cooking recipe for a pickled beetroot salad:
- Pat the pickled beets dry with paper towels and place on a plate.
- Mix beet greens (you can use other greens), olive oil, salt and pepper and place over the beetroot.
- Top it with walnuts and cheese.
