Butter Poached Beets

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Butter poached beets in the sous vide are a lovely, savory and sweet side dish. But, beets usually elicit strong opinions. I think they are delicious in a variety of preparations, but this one is convenient and simple. I prep them ahead of time and stock the freezer with them already seasoned and vacuum sealed. That way they’re ready to pop into the sous vide whenever you like. You can assemble all of the ingredients listed in a vacuum seal bag then pull one out of the freezer the day before cooking, place in a sous vide water bath for 45-60 minutes, and you have a no-prep side dish for 4.

Beets are a superb garden crop for their greens. I like them fresh in salads, sautéed with onions and bacon, or in soups for added nutritional value. For the root themselves, there are many varieties so be sure to plant a mix. Your future dishes will be a beautiful bowl of jewels on any dinner table. In good gardening years, I have been able to prepare and freeze many meals worth of beets for future enjoyment.

This recipe was adapted from Modernist Cooking Made Easy for Sous Vide cooking. It can be adapted to any cooking method. I still recommend vacuum sealing to capture the maximum freshness. It helps minimize freezer burn, but you can use zip top baggies as well. Let the beets thaw and you can roast them in the oven, sauté in a skillet, or microwave.

Butter Poached Beets

Vickie Young

Beets, slightly sweet and buttery with a hint of orange for the perfect side to any dinner.

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Salad, Side Dish

Cuisine American

Servings 4

Equipment

• Immersion circulator (sous vide)

Ingredients

  

Ingredients

• 2 cups Beets peeled and cut into ½” pieces
• 2 tbsp Butter
• 2 tbsp Honey
• 1 Orange, zested
• 1 tsp Salt
• ½ tsp Pepper

Instructions

 

Directions

• If cooking in a sous vide water bath, preheat the water bath to 183 degrees and allow 45-60 minutes for cooking before serving.
• Wash and peel beets then cut into ½” pieces, then place them in a sous vide bag, zest the orange and add zest with all other ingredients, seal bag, trying to keep the thickness of the bag less than 1” for even cooking. Place in water bath and cook for 45-60 minutes.
• If not using a sous vide, add beets to a skillet over medium heat with ½ cup water, cover, and steam until barely soft, then mix with all other ingredients and finish cooking until beets are tender and glazed.
• These beets are also great over a green salad, or served with soft burrata, small mozzarella balls, or crumbled feta.

Keyword Beets, recipe, Side Dish, Vegetables