Sous Vide Beetroot | Recipe by

Sous Vide Beetroot

Sous Vide Beetroot Vegetables and Sides
  • COOK TIME: 3 Hours
  • PREP TIME: 30 Minutes
  • SERVES: 2


  • 500g Fresh Purple Beetroot
  • 50g Caster Sugar
  • 1 tsp Thyme Leaves
  • 1 tbsp Honey
  • 40ml Raspberry Vinegar



  1. Preheat your water bath to 86 degrees
  2. Wearing gloves, peel the beetroot. Then wash under cold water to avoid staining
  3. Slice the beetroot thinly, about the thickness of a coin
  4. Place in a bowl and add all the other ingredients. Tossing together to coat the beetroot slices
  5. Place the slices in a pouch along with any left over liquid and vac-seal
  6. Put the pouch into your water bath for 2 hours 30 minutes
  7. Keep checking the water bath to make sure the water is covering the pouch
  8. Remove the beetroot from the pouch and serve immediately
  9. You can place the pouch in ice water until cold and keep in the fridge for up to five days

To regenerate from cold heat the beetroot in the oven.

Chef’s Tip –

Add a little orange juice and orange zest instead of raspberry vinegar.

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