Balsamic Sous Vide beetroot with horseradish yoghurt & pul biber pepper | Recipe by sousvidetools.com
Balsamic Sous Vide beetroot with horseradish yoghurt & pul biber pepper
- COOK TIME: 1 hour
- PREP TIME: 10 minutes
- DIFFICULTY: Easy
- SERVES: 2
3 large whole beetroot, pealed and cut into equal sized pieces (keep the stalks and leaves for the salad)
50ml Good quality balsamic vinegar
150ml of Greek yoghurt (or Vegan alternative)
1 tablespoon of horseradish
Pinch of Pul biber/Aleppo pepper (if not available mix a small pinch of chilli flakes and the same of papkira)
Thank you to Storm Ashdown who you can find on Instagram at whatstormeats for this recipe. We love to see sous vide being used for vegetables, they become so tender and delicious, beetroot are packed with essential vitamins, minerals and antioxidants and cooking them sous vide also means that none of the goodness is lost. The pul biber pepper adds a distinctive fruitiness to the beetroot but can easily be replaced with chilli and paprika. The beetroot is great as a side to fish such as roasted salmon but it keeps brilliantly in the fridge in an airtight container.
- Fill your water bath and set your temperature to 90 degrees for 1 hour.
- Peel your beetroot with gloves on, cut into quarters and place in the vacuum bag with the balsamic vinegar, pinch of sea salt and a pinch of sugar.
- Place your beetroot in the water bath for one hour. Once cooked, leave to cool.
- Mix the yoghurt, horseradish and a drizzle of olive oil and spread across your plate.