Sous Vide Golden Beet Salad with Goat Cheese & Pistachios

When you think about beet salad, most people think of the classic red beets but there are other options. One is to use golden beets and to create a delicious salad with goat’s cheese and pistachio nuts. Not only that but this approach uses Sous Vide cooking to get those beets just right.

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Why you’ll love this recipe

• Colourful salad: Who wants to go beyond a basic green salad? If that’s you, this recipe will work nicely.
• Learn about sous vide: If you are new to sous vide cooking, this is a simple recipe to learn.
• Loads of goodness: The beets pack a good nutritional punch and other ingredients supplement this.

What are golden beets?

Golden beets are a unique root vegetable with a beautiful golden-yellow hue and slightly sweet taste. Belonging to the same family as red and Chioggia beets, the golden beet is surprisingly versatile – it can be cooked like a regular beet or grated raw into salads for a vibrant pop of color.

Not only do they offer great visual appeal, they also provide an incredible array of health benefits. Rich in vitamins, minerals and antioxidants, golden beets are known to promote healthy skin, boost cardiovascular function, improve digestion and lower inflammation. All things considered, there’s no denying that these delightful little veggies deserve their place in every kitchen!

Ingredients

• Golden beets: Peel and trim the. beets then cut into half-round circles.
• Goats cheese: Crumble the cheese into the salad.
• Pistachios: Shell the nuts then roughly chop them.
• Orange zest: Ideally use fresh orange and zest it as you make the salad for the best flavour.

Grab the details and instructions of the full ingredients in the recipe card below!

Substitutions and Additions

• Golden beets: In place of golden beets you could try roasted red peppers or simply use normal beets but be aware that the colour will be very different!
• Orange zest: For orange zest, you could substitute a squeeze of fresh orange juice in the ingredients and some lemon zest with the salad.
• Goats cheese: Instead of goat’s cheese, you could use feta or ricotta.
• Pistachios: For the pistachios, you could use sunflower seeds or cashews as substitutes.

Instructions

Step 1: Start the sous vide circulator

Fill a large container or pot with water and attach the sous vide circulator to the side. Set the temperature to 185°F and the cook time to 1 hour. 

Step 2: Prepare the beets

While the water bath heats up, combine the beets, balsamic vinegar, orange zest, and thyme leaves in a large bowl. Season with salt and black pepper, to taste, and toss gently to combine. Set aside. 

Step 3: Put beets in an airtight bag

Just before the water bath reaches the selected temperature, transfer the beets and marinade to an airtight plastic bag. Remove as much air as possible from the bag as possible before sealing. (If using a vacuum sealer, use the ‘moist’ setting).

Step 4: Add to the heated bath

Add the sealed bag to the heated water bath. (The bag should sink if enough air has been removed). Adjust the sous vide timer back to one hour, if necessary.

Step 5: Cook then remove

When the cook time is complete, remove the beets from the water bath and discard the other contents of the bag. Transfer the beets to a plate and pat dry with a paper towel.

Step 6: Complete the salad and serve

To serve, arrange the beets on a serving platter, along with the goat cheese, chopped pistachios, and fresh orange zest. Garnish with a few sprigs of fresh thyme and top with a drizzle of white balsamic vinegar and extra virgin olive oil, if desired.

Recipe tips

• Seasonings: Along with the ingredients, have some extra white balsamic vinegar and some extra virgin olive oil to drizzle on it.

Recipe FAQ

What is sous vide?

Sous vide is a French culinary method of cooking where food is sealed in a vacuum-sealed bag and then heated at a precise temperature for an extended period of time. This cooking style can produce dishes with consistent texture and flavor that simply cannot be replicated with conventional ovens or microwave ovens.

For example, meats cooked sous vide are perfectly succulent and tender, vegetables remain crisp and flavorful, and desserts have a beautiful consistency due to the gentle slow-cooking method used. If you’ve been wanting to experiment in the kitchen but don’t quite know where to start, sous vide could be a great option for you!

Storage & reheating

• Fridge: Cooked beets will last around 3 days in an airtight container in the fridge.

More recipes

Want more ideas? Check out these other related recipes!

• Citrus Cauliflower Kale Salad
• Green Curry Chicken Salad
• Apple Walnut Salad with White Balsamic Vinaigrette
• Warm Fennel Grapefruit Avocado Salad

Yield: 4 portions

Sous Video Golden Beet Salad with Goats Cheese and Pistachio

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Try something different with golden beets and a salad using sous vide cooking

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

• 3 large golden beets, trimmed, peeled, and cut into half-round circles
• ¼ c. white balsamic vinegar
• 2 t. fresh orange zest, preferably organic
• 1 t. fresh thyme leaves
• Sea salt and black pepper, to taste

Salad Ingredients:

Toggle ingredient group

• 4 oz. goat cheese, crumbled
• ¼ c. pistachios, shelled and roughly chopped
• 2 t. fresh orange zest, preferably organic
• Sea salt and black pepper, to taste
• Sprigs of fresh thyme, for garnish

Instructions

1. Fill a large container or pot with water and attach the sous vide circulator to the side. Set the temperature to 185°F and the cook time to 1 hour.
2. While the water bath heats up, combine the beets, balsamic vinegar, orange zest, and thyme leaves in a large bowl. Season with salt and black pepper, to taste, and toss gently to combine. Set aside.
3. Just before the water bath reaches the selected temperature, transfer the beets and marinade to an airtight plastic bag. Remove as much air as possible from the bag as possible before sealing. (If using a vacuum sealer, use the ‘moist’ setting).
4. Add the sealed bag to the heated water bath. (The bag should sink if enough air has been removed). Adjust the sous vide timer back to one hour, if necessary.
5. When the cook time is complete, remove the beets from the water bath and discard the other contents of the bag. Transfer the beets to a plate and pat dry with a paper towel.
6. To serve, arrange the beets on a serving platter, along with the goat cheese, chopped pistachios, and fresh orange zest. Garnish with a few sprigs of fresh thyme and top with a drizzle of white balsamic vinegar and extra virgin olive oil, if desired.

Notes

Cooked beets will last around 3 days in an airtight container in the fridge.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 152Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 13mgSodium: 343mgCarbohydrates: 9gFiber: 2gSugar: 6gProtein: 8g

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