Honey Ginger Sous Vide Beet Salad You know you want to eat it!

Remove the beet greens (Save them for eating later), Thoroughly wash the beets then peel them with a potato peeler

Use either red or golden beets or better yet use an assortment of both

Cut the beets so that are all the same size for even cooking

Cut the beets into quarters if they are on the smaller side, if they are larger cut them into uniform bite sized pieces

Season with Wild Ginger Salt, & coat with Honey Ginger White Balsamic Vinegar

I used a sous vide to cook my beets, but you can also roast them in a 400 degree oven until a knife goes into them easily. When the beets are cooked, and while they are still warm, pour over more of the Honey Ginger White Balsamic Vinegar so that it gets absorbed into the beets.

When using a Sous Vide, use either the water displacement method to evacuate the air from the bag or use a vacuum sealer ( I used a vacuum sealer this time)

Cook in SousVide for 60 minutes @180 degrees F

Cube two pears and one medium apple. I used one bosc pear, one D'Anjou Pear, and one Envy Apple. Coat the pears with either Honey White Balsamic Vinegar, Honey Ginger White Balsamic and add fresh ground black pepper to the pears. To the apples just coat them in the White Honey/Honey/Ginger Balsamic Vinegar.

Mix the fruit with the pears, then add Feta Cheese or Goat Cheese

Goat Cheese (Chèvre) & Feta Cheese Crumbles

I added radish sprouts, you can also add walnuts or pistachios to provide some crunch

These are all the ingredients that I used

Here is what I used to season the beets. The Vinegar coated beets were vacuumed cooked in the sous vide so they retained all of their juices and they absorbed the flavor from the vinegar. I suggest roasting them versus boiling them. Black pepper goes great with pears. I often add peppercorns to my poaching liquid when I poach pears or sous vide them.


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