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Sous Vide Golden Beet Salad with Goat Cheese and Pistachios

With a more mellow flavor than red beets, golden beets give a rustic appearance to the salad. They're also great for cooking sous vide as it enhances their sweetness and leaves you with that extra kick from goat cheese paired perfectly against pistachios.

golden beets arranged on a white platter sitting on a wooden table

How Do I Keep Golden Beet From Oxidizing?

Beets are always best when they're fresh, but after you peel them make sure to immediately put the beets into the water after dicing or slicing. This will slow the browning process as that will happen faster once they are peeled because of how quickly oxygen can enter contact with its surface area. This also means that there'll be less possibility for the development of the amazing sweet flavor we love when making this dish.

Golden Beets arranged on a white platter garnished with thyme and pistachios

Can I Eat The Skin Of Golden Beet?

Golden beets are a delicious, healthy treat that can not only boast an impressive appearance but also pack in quite the nutritional punch. Trimmed and peeled before cooking these bright orange roots offer up vitamin A along with other nutrients like iron or potassium depending on what variety they are. I do not recommend eating the skin as it does not contribute to the flavors and can be bitter at times.

Why Did My Cooked Golden Beets Turn Black?

Golden Beets arranged on a white platter garnished with thyme and pistachios a bottle of white balsamic vinegar in the background

Cooking with beets can cause their color to fade quickly. To prevent this from happening, we recommend adding balsamic vinegar into your water while cooking them sous vide style. The acidic content will keep the veggies safe and help them not turn dark because it acts as an anti-oxidant that keeps oxygen at bay. The main reason why food goes black when exposed too long in open air or hot pan juices.

I Am Lactose Intolerant. Can I Eat This Goat Cheese Salad?

Goat cheese rounds sliced into thirds arranged on a white table near a stone wall.

Cheese is a great source of calcium, protein, and fat. But some people can't digest it due to the lactose found in the milk. Being lactose intolerant causes discomfort when consumed with issues such as gas trouble or abdominal cramps which can lead to flatulence. If you're one of those who suffer from mild intolerance there are ways around eating dairy products.

Try goat cheese and products made with goat's milk. This may help alleviate the lactose issues. I am not a doctor so consult one before making any changes to your diet.

What Ingredients Do I Need?

Here is your shopping list for this delicious, nutrition-packed main course dish:

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

Beet Salad on a white platter garnished with sprigs of thyme. The platter is on a wooden table next to a red cloth.

How To Prepare Sous Vide Golden Beet Salad With Goat Cheese And Pistachios?

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

While the water bath is heating up, take a large bowl and add beets, balsamic vinegar, orange zest, and thyme leaves. Combine the ingredients well. Season the beet with salt and pepper and combine while tossing gently. Set the beets aside for later.

Just before the water reaches the desired temperature, transfer the marinaded beets to an airtight plastic bag. Seal the bag while removing as much air as possible. You can use the ‘moist' setting if you are using a vacuum sealer.

Add this sealed bag of marinaded beets to the water bath. And as we always tell you, the bag should sink if enough air has been removed. Set the sous vide timer back to 1 hour, if necessary.

Remove the beets from the water bath after an hour and discard the bag's other contents. Transfer the beets to a plate and pat dry with a paper towel.

This is a great salad for any occasion! To make it, arrange the beets on your platter and add some goat cheese. Then top off with chopped pistachios followed by orange zest before drizzling white balsamic vinegar onto all ingredients in a healthy but delicious combo that will please even the pickiest of eaters.

Golden Beets arranged on a white platter garnished with thyme and pistachios

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Sous Vide Golden Beet Salad with Goat Cheese and Pistachios

Sous Vide Golden Beet Salad with Goat Cheese and Pistachios


  • Author: Sara
  • Total Time: 1 hour 15 minutes
  • Yield: 4 1x

Ingredients

Scale

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


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

Sous Vide Temp: 185°F

 

  • Prep Time: 15
  • Cook Time: 60

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