Beet is here
Beetroot, a source of antioxidants and fiber, supports heart health and improves digestion. Its sweet taste and vibrant color make the dish appealing and rich.
Thoroughly rinse the beet (1 piece) under running water using a brush to remove all dirt.
Then slice it into crosswise discs, trying to make them no thicker than 9-10 mm. This will ensure even cooking.
After preparing the beet, carefully place the sliced discs into vacuum bags, laying them strictly in a single layer. If desired, you can add a little salt, pepper, and olive oil (optional), but this is not a mandatory step.
Now vacuum seal the bags and cook the beet using the sous vide technique for 15 minutes at a temperature of 90°C.
After cooking is complete, rapidly cool the bags to preserve the texture and flavor of the beet for later serving.
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