Beet Salad with Goat Gouda and Pistachios

Tender sous vide beets cooked with vinegar, honey, orange zest, and ginger, then tossed with olive oil and cooking liquid and topped with pistachios and shaved goat Gouda.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your sous vide water bath to 85°C (185°F).

Step 2

Place the beets in a gallon-size freezer-safe ziplock bag and add 1 tablespoon of the oil, the vinegar, honey, orange zest, ginger, and kosher salt. Try to keep the beet halves in a single layer, which is easiest to do if all of the cut sides are face down. Seal using the water displacement method.

Step 3

When the water reaches the target temperature, lower the bagged beets into the water bath (making sure the bag is fully submerged) and cook for 1 1/2 hours. To test if the beets are fully cooked, carefully open the bag (use tongs, as it will be pretty hot) and pierce a beet with the tip of a paring knife. If the knife slides in with only a small amount of resistance, the beets are ready. If it doesn’t slide easily, reseal the bag and continue to cook for 30 minutes.

Step 4

Remove the bag from the water bath and let the beets rest for 10 minutes, then transfer them to a cutting board. Reserve 2 tablespoons of the cooking liquid and discard the rest.

Step 5

Cut each beet half into 6 to 8 wedges each, about 1/2 inch thick at its widest point. Toss the wedges into a serving bowl, drizzle with the remaining 1 tablespoon oil and the reserved cooking liquid, and toss to coat evenly.

Step 6

Season with the flaky sea salt and black pepper and then sprinkle with the pistachios, cheese, and fennel fronds, if using.