Pickled Golden Beet

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.

Click for larger image


For 4 servings.

2 golden beets

6g sugar

5g kosher salt

200g water

100g champagne vinegar


Sous vide setup


  1. Begin at least 1 day in advance (it will improve the flavor): peel the beets, then trim into rectangular blocks.
  2. 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.
  3. Remove from the bath, let cool, then transfer to a bag or container and reserve in the refrigerator until needed.
  4. 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.

Want to be emailed when new posts are published? Just recipes, nothing else.

« Back to recipes