Sous Vide Herby Beetroot

Name: Thermomix recipe: Sous Vide Herby Beetroot
Prep time: 10 min
Cook time: 1 h
Ingredients: 1 Litre water for steaming; 6 small beetroot, peeled and cut into wedges; 1 Teaspoon honey; the peel of 1 orange or lemon in strips; 1 Pinch pink salt flakes; 1/2 Teaspoon fennel seeds; 1 Handful fresh herb leaves of choice (we used a selection); Generous dash Extra Virgin Olive Oil (EVOO) we used the garlic rosemary infused evoo; 1 lemons zest only, finely grated; 1 Handful freshly snipped herbs of choice; 1 Pinch pink salt flakes; Extra Virgin Olive Oil (EVOO) to taste

Serves 6-8 Prep Time 10 minutes Cook Time 1 hours Rated: Print

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If you are entertaining with a grazing table, this is a perfect addition. It will add freshness, it is earthy and fragrant and goes well with cheese.

Whilst not strictly sous vide, this recipe works on the same principal. You could officially sous vide them if you have a smaller stasher bag by submerging them into the Thermomix simmering basket and reducing the cooking temperature to 70°C for probably a lot longer. The yield will of course be less. I think this is a perfectly acceptable and very simple way to get maximum 'sous vide' flavour results with something as simple as a Stasher bag, which by the way, I have been using and promoting for years. I no longer stock them in my store as they are very widely available in kitchen stores or amazon!

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Need

The Beetroot
1 Litre water for steaming
6 small beetroot, peeled and cut into wedges
1 Teaspoon honey
the peel of 1 orange or lemon in strips
1 Pinch pink salt flakes BUY
1/2 Teaspoon fennel seeds
1 Handful fresh herb leaves of choice (we used a selection)
Generous dash Extra Virgin Olive Oil (EVOO) we used the garlic rosemary infused evoo BUY
To Serve;
1 lemons zest only, finely grated
1 Handful freshly snipped herbs of choice
1 Pinch pink salt flakes BUY
Extra Virgin Olive Oil (EVOO) to taste BUY

Do

1: Place the water into the Thermomix bowl.
2: Prepare the beetroot and place into a Stasher Bag or vacuum sealer bag with the other ingredients. Seal the bag, pressing out as much air as you can. At this point you can marinate the beetroot for up to 2 days or proceed as directed.
3: Place into the Varoma dish and set Varoma into position. Cook 1 hour/Varoma/speed 4.
4: Stop occasionally and press more air out of the bag if possible, being careful not to scald yourself on any hot liquid. Massage the ingredients into the beetroot.
5: Check the beetroot are cooked with a fork. This may vary depending on the age of the beetroot and the size of the pieces you are cooking.
6: Allow to come to room temperature in the bag before dressing with lemon zest, herbs and plenty of EVOO. These go very well with a cheese board of any description.

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!