Golden Beet Salad with Goat Cheese & Pistachios [Sous Vide]

Updated: Aug 16

Well this recipe isn't for everyone. First, you need a sous vide machine. I try to post a wide variety of recipes of all kinds. Second, you need to like beets! They are quite healthy, but you definitely need to acquire a taste for them. They have a lot of fiber and thought to help keep your blood pressure under control, by improving the flow of blood. If you are looking for a new, tasty way to eat beats, this just might be the recipe for you!

Prep time: 15 minutes Sous Vide Temp: 185°F Cook time: 1 hour Serves: 4

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 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 To Serve: Additional white balsamic vinegar and extra virgin olive oil for drizzling


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. Enjoy!