This dish is intended as a palate cleanser to follow a rich course such as the pork belly with fermented red pepper sauce. Golden beets are colorful, earthy, and just a little bit sweet. We're pickling them here in champagne vinegar, also sweet. The pickle is very mild - it's the perfect way to reset one's palate.
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For 4 servings.
2 golden beets
5g kosher salt
100g champagne vinegar
Sous vide setup
Begin at least 1 day in advance (it will improve the flavor): peel the beets, then trim into rectangular blocks.
Combine all ingredients in a sturdy bag, then cook sous vide using the water displacement method at 185F for 1 hour. If using ziplock bags, make sure you're using strong freezer bags, given the high cooking temperature.
Remove from the bath, let cool, then transfer to a bag or container and reserve in the refrigerator until needed.
To serve: cut each block in half, or to desired portion size. Optionally cut a checker pattern into the top of each block. Serve with a spoonful of the pickling liquid.