Sous vide beets for a salad

C

charley

Well-known member
Interesting recipe recommending sous vide as "the" way to cook beets but then with a "roast".

When I roast beets, I peel first because if you just "roast in foil and then peel" how do you get any caramelization on the beet surface. Seems to me it is just cooking them and you might as well boil with the sking on. I get very little bleeding with peeling before cooking.

Good sounding salad recipe. LOVE beets.

http://www.cooksscience.com/recipes/9619-charred-beet-salad/?sk=CB06BF4FEE480AD014ADE583C9A97FC9&extcode=LS17C5QAA&sourcekey=CS17035AA&cds_response_key=&cds_tracking_code=&atc=&Survey_id=

 
Yes, I could see that, but I think it also speaks to my "roasting" problem when the

skin is left on--it doesn't get much more than your sous vide does--just cooked. ;o)

 
I might try it this weekend... (more)

the thing is Phil hates beets, so I will see if I can make a special salad for me and then something else for him on my day to cook.

which should be Saturday! smileys/wink.gif

 
At Le Florimond, their beet salad LIVES in my memory--on mache with walnuts,

walnut oil vinaigrette, and goat cheese!! With you and Phil.

 
I did a cassoulet charity dinner and did do that for the salad. Love it. We

have gone back there on following trips. Our favorite restaurant actually.

 
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