Discover the ultimate guide to cooking red beets with a modern twist! This detailed article introduces a sous-vide technique that elevates the natural flavors of red beets to perfection. Ideal for salad enthusiasts, this method involves using sous-vide bags capable of withstanding temperatures up to 120°C and a steam oven or bain-marie set at 100°C. Get ready to transform simple red beets into a gourmet ingredient that will enhance any dish.

Step-by-step, our recipe walks you through the preparation process, from trimming and washing the beets to vacuum sealing them with precision. Learn how to poach them just below boiling point for an hour and then refresh them in an ice water bath for ultimate crispness. Whether you’re a seasoned chef or a cooking novice, this article promises to make the process of cooking red beets straightforward and rewarding, ensuring they remain a fresh and delicious addition to your meals for up to 7 days.

Ingredients

For this technique of cooking red beets Red

beets – bags intended for sous-vide cooking (supporting a T ° of 120 ° C) – a steam oven or a bain-marie at 100 ° C – a vacuum bell.

Preparation Of The Red Beets Recipe

1. Trim the beets which must be firm to the touch. Wash and brush them under cold water.

2.  Place the clean beetroot in the bag.

3.  Preferably calibrate your bags (either one in each bag, or beets of the same size in each.

4. Vacuum to 99.9% and weld. Some people salt a little.

5. Poach for 60 minutes under the boiling point.

6. Refresh in an ice water bath. Store in the cold.

A Few Words About The Recipe

The best cooking for red beets in salads. Beets can be eaten within 7 days which seems reasonable, even if the plausible duration is much longer. Without a scientific control process on the degradation of the cooked product (even under vacuum) I do not recommend too long a conservation.