Beets with Feta Cheese Salad

Beetroots, also known as beets, are a popular root vegetable used in many cuisines around the world. Beets are packed with essential vitamins, minerals and plant compounds, some of which have medicinal properties and moreover, they are delicious!

Sous vide cooking helps us maintain the nutritional values of the beets (by cooking in lower temperatures than other cooking methods), achieving a perfectly cooked texture with natural sweet flavors

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Ingredients

• 2 medium sized peeled beets

• Salt to taste

• Baby greens mix

• Feta cheese sliced into cubes

• Coriander

• Dried cranberries

• Lemon juice

• Olive oil or balsamic reduction

• Dry roasted pine nuts

• Dry roasted pecans

Ingredients

Cooking

Cut the beet to 1 cm (1/2 inch) size slices, spread them evenly next to another in the bag and seal it.

Submerge the vacuum bag into the preheated water at 85°C/185°F and cook for 3 hours.

Slice the beet to 1 cm (1/2 inch) size cubes

spread them evenly next to another in the bag and seal it

Submerge the vacuum bag into the preheated water at 85°C/185°F and cook for 3 hours

Cooling and Storing

After 3 hours of cooking, place the vacuum bag in an ice bath and let it cool for about 20 minutes.

After this cooking process, vacuum-sealed bags will be fully pasteurized, which means that you can store them in the fridge for several weeks or freeze for future use.

Assemble the Salad

Slice the beets to cubes.

In a large bowl, mix the beets with salt, baby greens mix, coriander, dried cranberries, lemon juice, dry roasted pine nuts and, dry roasted pecans.

Pour in the olive oil or balsamic reduction and add sliced feta cheese on top.

Roasting the pine nuts in a skillet

Final Result