Beet is here

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.