Beetroot And Sous Vide Pickled Quince Recipe

Cooking Directions

• STEP 1.Preheat the sous vide machine to 85��C.
• STEP 2.Peel and slice the beetroot into thin rounds.
• STEP 3.Place the beetroot slices in a vacuum-sealed bag and add olive oil, salt, and pepper.
• STEP 4.Seal the bag and cook the beetroot in the sous vide machine for 2 hours.
• STEP 5.Meanwhile, prepare the pickled quince by peeling and slicing the quince.
• STEP 6.In a saucepan, combine vinegar, sugar, and spices. Bring to a boil and add the quince slices.
• STEP 7.Simmer for 10 minutes, then remove from heat and let cool.
• STEP 8.Once the beetroot is cooked, remove from the sous vide machine and let cool.
• STEP 9.To serve, arrange the beetroot slices on a plate and top with pickled quince slices.
• STEP 10.Garnish with fresh herbs and serve as a side dish or appetizer.

Cooking Tips

• Make sure to slice the beetroot thinly for even cooking.
• Adjust the pickling spices according to your taste preferences.
• You can store the pickled quince in a sterilized jar for up to a month.

Storage and Serving

• Store the cooked beetroot in an airtight container in the refrigerator for up to 3 days.
• Serve the dish chilled or at room temperature.
• This recipe pairs well with roasted meats or as a topping for salads.