An earthy and herbal side dish balanced with creamy labneh and bright herb lemon sauce. Use sous vide mode and 100% steam to perfectly cook a batch of beets. A great side dish to pair with bread.
Using medium or large beets? Remember to extend cooking time to closer to 40 minutes.
Small Beets, peeled, quartered
Whole fat Greek yogurt
Red pepper flakes
Freshly ground black pepper
1. Preheat Oven
2. Strain yogurt
Add yogurt to cheese cloth lined large fine mesh sieve. Place the sieve over a bowl or large measuring cup and refrigerate for several hours to drain extra liquid.
3. Season beets
Add cleaned beets to a medium bowl. Toss with olive oil, salt and pepper.
4. Cook beets
Place beets on Perforated Pan. Place Solid Pan one rack under the perforated pan to catch beet juice. Beets will be done when they can be pierced with a knife. Larger beets will take longer.
5. Make herb sauce
In a food processor or immersion blender, rough chop herbs, garlic, crushed spices, lemon and olive oil.
6. Plate dish
Add labneh to the bottom layer of the dish. Add herb dressing and beets. Top with sumac and sesame seeds.