If you are looking for a special seasonal salad to really bring the “wow factor” to your holiday meals, you will love this Sous Vide Golden Beet and Goat Cheese Salad. Beautiful and rustic in appearance, this salad hits all the notes. Your dinner guests may even wonder what they are eating – but they won’t be able to stop!
Sous Vide Golden Beet and Goat Cheese Salad
Have you ever tried golden beets? Sweeter and less “earthy” than the red beets most of us are familiar with, golden beets really deliver on taste.
And sous vide is the ideal way to cook them. As they cook in their airtight bag surrounded by perfectly heated water, your golden beets grow sweeter and more flavorful by the minute.
And when combined with goat cheese, orange zest, pistachios, and seasoning, interplay between savory, salty, and sweet is pure pleasure.
The Sous Vide Golden Beet and Goat Cheese Salad is so delicious and beautiful, I automatically think of it as a dish you serve for special occasions. But this tasty dish is so easy to make, there’s no reason you couldn’t whip it up for the most special occasion of all – simply because you would like to eat it.
Just don’t blame me if this salad becomes your latest taste addiction!
Ingredients to make the Goat Cheese and Beet Salad:
Ingredients to make the beets:
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
Goat Cheese 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
How to make the golden beets in the sous vide:
The great thing about this recipe is that you can prepare much of it while the sous vide is warming up. And since you’re using the sous vide, it frees up your oven and other appliances to cook other dishes while you sous vide this delicious side dish.
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!
Sous Vide Golden Beet and Goat Cheese Salad
Ingredients
Ingredients to make the beets:
- 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
Goat Cheese 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
When Serving
- White Balsamic Vinegar for drizzling
- Extra Virgin Olive Oil for drizzling
Instructions
- 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.
- 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.
- 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).
- 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.
- 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.
- 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!
Notes
Nutrition
Hi, I’m Jennifer. I love to cook and entertain. I have a lot of fun sharing traditional food and drink recipes as well as putting a new spin on the classics. I strive to provide easy to make recipes that are perfect for the home cook, bartender and entertainer.