Red Wine Vinegar Orange Beets

This recipe can be made with any color beet, but red beets are especially spectacular with the orange segments. Be sure to cut the wedges no more than ½-inch thick at the thickest end of the wedge so that they are just tender to a knifepoint.

SERVES: 4 to 6

TEMPERATURE: 194ºF

COOKING TIME: 1½ to 2 hours

Ingredients:

3 large beets, peeled and cut into thin wedges (½-inch at thickest end)

¼ cup red wine vinegar

1 teaspoon sugar

zest of ½ an orange, sliced into thin strips

2 tablespoons fresh orange juice

½ teaspoon salt

6 black peppercorns

olive oil

1 tablespoon sliced fresh basil

Directions:

1.Pre-heat the sous vide water bath to 194ºF.

2.Place the beets in a large zipper lock bag.

3.Combine the vinegar, sugar, orange zest, orange juice, salt and peppercorns in a bowl. Transfer the vinaigrette to the bag with the beets and toss the beets around to coat evenly with the vinaigrette. Massage the beets into one flat layer in the bag. Remove as much of the air as possible from the bag by submerging the bag in the water up to the zipper seal (don’t let any water into the bag), and allowing the water to displace the air in the bag. Seal the bag and drop it into the water bath.

4.Cook in the sous vide bath for at least 1½ hours, or for as long as 2 hours.

5.Test the beets for doneness with a paring knife. The knife should cut into the beet with little to no resistance. If the beets are not cooked enough to your liking, continue to cook them in the sous vide bath for another 30 minutes.

6.Remove the beets from the water bath and let them cool. Transfer the beets to a bowl and season again to taste with salt. Discard the cooking liquid. Drizzle the beets with a little olive oil and sprinkle with the fresh basil. Serve the beets as a side dish, or toss into a green salad with goat cheese.

Red Wine Vinegar Orange Beets