I admit it. I’m a beet convert. I used to turn up my nose at beets, convinced that they were just terrible, but I really don’t know why. Honestly, I can’t remember ever having tried beets so as to form that opinion. All I know is that I had it fixed in my head that beets were about as awful as liver and should be avoided at all costs. As it turns out, I was wrong about beets. (I’m sticking with my opinion of liver though.) Beets are magical vegetables: sweet, bright purple (occasionally gold) and packed with all kinds of antioxidants and other good stuff. Yep. I’m a convert.

I picked up a few beets at the store the other day and was contemplating what to do with them. Usually I just roast them, but I wanted to mix it up a bit. My friend, Shannon, makes this awesome carrot & beet salad, so I decided to go with that as the inspiration for this dish and, instead of roasting the veggies, I decided to cook them sous vide. I love my Sous Vide Supreme, but I’m so accustomed to cooking meat in it that I sometimes forget that it’s great for cooking other things as well. Like carrots and beets. Seriously, they come out of the hot water tender, flavorful and so pretty with the bright colors.

Plus, after cooking the veg, you can toss the bags of veggies in a bowl of ice water and then store them in the fridge for a few days, if you want to get a jump start on your cooking. I think that’s pretty convenient, especially if you’re one of those folks with the discipline to cook everything on Sunday so you have a week’s worth of meals in the fridge. If you’re one of those people, I salute you. If you are a mere mortal like the rest of us, then this only takes a little over an hour from start to finish, which isn’t bad when we’re talking about beets.




Sous Vide Carrot and Beet Salad
Prep time
Cook time
Total time
Recipe By:
Recipe Type: Vegetables
Serves: 6
  • Carrots
  • 1 lb Carrots, peeled and cut into ½" slices
  • 1 slice of Orange, ½" thick
  • 2 Tbsp Water
  • ½ tsp fresh Tarragon, chopped
  • ½ tsp Salt
  • Beets
  • 10 peeled Beets, cut into ½" cubes
  • 1 slice Orange, ½" thick
  • ½ tsp Honey
  • ½ tsp fresh Tarragon, chopped
  • ½ tsp Salt
  • ⅛ tsp ground Black Pepper
  • ½ C shredded Ricotta Salata (goat or blue cheese will also work nicely)
  1. Preheat the Sous Vide cooker to 185 degrees F.
  2. Combine all of the carrots and the carrot ingredients in a bag and vacuum seal, trying not to suck out the water and juice from the orange.
  3. Add the beets and the beet ingredients to a second bag and seal.
  4. Place the carrot bag in the sous vide cooker and let it cook for 15 minutes.
  5. At the 15 minute mark, add the beet bag to the sous vide cooker and continue to cook for another 45 minutes (1 hour total).
  6. Remove the bags from the sous vide cooker. At this point, you can either finish the salad immediately, or you can chill the bags in ice water and store in the refrigerator for up to 4 days.
  7. When ready to finish the salad, empty the carrots into a skillet and simmer until the cooking liquid thickens and coats the carrots.
  8. Drain the excess juice out of the beet bag and combine the beets and carrots in a bowl. If the salad seems a bit dry, add a little orange juice to moisten.
  9. Add the cheese and serve immediately.
The beets will stain the carrots pink. If you want to avoid this for the initial presentation, do not toss the carrots and beets together. Simply arrange the vegetables on a plate with some cheese.

If you liked this recipe, you may be interested in:

Citrus Beet Salad with Creamy Avocado Lime Dressing” from Oh She Glows

Beautiful Beet Salad with Walnuts and Gorgonzola” from The Hungry Couple

Sous Vide Beet Carpaccio” from The Accidental Gastronomist

Beet, Endive and Quinoa Rainbow Salad” from Green Kitchen Stories