Beetroot

Beetroot—the many different colours and sizes of beetroot can be pickled or cooked in oil or butter. Sous vide allows beets to be cooked separately in individual vacuum pouches of colours or flavours to create complex beet salads or tarts, or simply as an accompaniment without the mess. Peel and cut the raw beets before vacuum-sealing so that they are ready to serve straight from the vacuum pouch.