Scallop/Leek/Ash: Pickled Vegetables

For the Pickled Vegetables

• 1 cooked beetroot, diced 1 cm x 1 cm
• 1 large shallot, thinly sliced on a mandoline
• 30 s

Place all the vegetables separately in sous vide bags and cover with some of the pickling juice. Compress on full power and leave in the bags until needed.