Step 1

Fill a large container or pot with water. Attach the sous vide precision cooker and set the temperature to 185ºF/85ºC.

Step 2

Wash the beets and slice off the ends. Then slice each in half lengthwise. (Remember to protect your cutting board, clothes, and hands.)

Step 3

Add halved beets into vacuum seal bags or zip-lock bags (I used two bags so that they are not crowded). Drizzle in olive oil, and season with salt and pepper.

Step 4

Arrange them in a single layer, and vacuum seal the bag. If you use a zip-lock bag, seal it using the “water displacement” technique: seal all but one corner of the bag and slowly place it in the water bath. Make sure everything below the zip-line is covered by water. Then seal the rest of the bag.

Step 5

Clip a heavy spoon to the edge of the bag to weigh the bag down. Or use a heavy kitchen item to keep the beets completely submerged in the water.

Step 6

Cook for 3 hours.

Step 7

When the timer goes off, take the bag out and remove beets from the bag.

Step 8

Serve on their own as a side dish or dice them and toss in a salad. (I mixed them with orange, chopped parsley and feta cheese. Then season with more salt and pepper).