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.
Serves
4
Prep Time
00:10
Cook Time
00:25
Ingredients
2 lb
Small Beets, peeled, quartered
1.5 cups
Whole fat Greek yogurt
½ cup
Cilantro leaves
½ cup
Parsley leaves
½ tsp
Coriander seeds
½ tsp
Cumin seeds
2
Garlic cloves
¼ cup
Olive oil
1 Tbsp
Lemon juice
¼ tsp
Red pepper flakes
¼ tsp
Kosher salt
1 tsp
Sesame seeds
¼ tsp
Sumac powder
1 tsp
Olive oil
¼ tsp
Kosher salt
⅛ tsp
Freshly ground black pepper
½ tsp
Lemon zest
Steps
1. Preheat Oven
On
185°F
100%
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.
On
185°F
100%
00:25
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.