How to Cook Beetroot Sous Vide [Video] | The Tool Shed
How to Cook Beetroot Sous Vide
Available in orange, yellow, red and, most famously, pink varieties, beetroot makes a colourful and delicious addition to a wide variety of dishes. However, traditional cooking methods, such as boiling, tend to diminish its naturally earthy flavour. Cooking beetroot sous vide provides a solution to this problem. In this method, the use of a sealed vacuum bag prevents the beetroot’s flavour seeping out into the cooking water.
- Preheat the water bath to a temperature of 90⁰C.
- Carefully remove the skin from the beetroot, then slice the flesh into rounds approximately 1cm in thickness.
- Seal the beetroot slices inside a vacuum bag with a pinch of salt and a dash of oil.
- Place the bag in the water bath and leave to cook for 60 minutes.
- Once cooked, take the beetroot slices out of the bag and pat dry with kitchen paper.
Try adding different flavourings to the beetroot. Nutty flavours go especially well with beetroot, so you might like to try using hazelnut or peanut oil in the vacuum bag. Other complementary flavours include honey and soy sauce, which you could add to the bag before cooking or use to glaze the beetroot afterwards. Alternatively, for a pickled taste, cook the beetroot with some sherry or white wine vinegar in the bag.
Cooked beetroot is wonderfully versatile: you could serve it straight from the vacuum bag, you could pan-fry it until it caramelises or you could even blitz it in a blender to make a vibrant purée.
For an easy, summery main, try Matthew Tomkinson’s Butter poached lobster with garden beetroot and Russian salad. You could also use the sous-vide method to make Bruno Loubet’s Simple beetroot salad.
Recipe courtesy of http://www.greatbritishchefs.com/