Sous Vide At Home by Lisa Fetterman

This was the first cook book I purchased, which I believe was back in 2020. My friend Brandon and I were celebrating New Years in Austin, Texas, and I bought a Sous Vide for us try for the first time. Our faces immediately lit up from just eating chicken with lemon juice cooked in a sealed bag. I never had chicken so moist. The Sous Vide and this cookbook gave me such confidence in really starting my journey as an amateur / enthusiast.

A bit more of a sentimental intro, but feelings aside, I was so happy to come across this recipe. A Sous Vide is quite known for being able to cook meats perfectly, but my healthy LA residing self desired a book that would help me achieve a balanced diet. This beet salad is a crowd pleaser. When I ask my friends which dish they want of mine, this is the most requested. This beet salad is mostly beet, unlike other recipes you’ll see

How Long Did It Take?

Acquisition of Ingredients - less than hour
Peeling the beets and incorporating the ingredients - around an hour max
Cooking - around an hour

Portioning and Food Prep

I haven’t tried storing this longer term, such as in the freezer. But I’ll make double or triple portions to eat during the week. I will say it does go pretty fast

Modifications

None!

What I learned

As mentioned in my intro, I was impressed by how Sous Vide was able to produce fantastic vegetable based meals as opposed to just meat
Be sure to buy your pistachios with the shells removed. One of the first dinners parties I hosted, I had a poor guest help me remove the shells of so many pistachios. Save yourself the finger pain!
Some grocery stores will sell beets without the large, long stems. I prefer to purchase those as they take less space in my grocery bags
I like to buy both golden and red beets from the store if they are available. The color from the red beet juices bleed into the golden beets to produce beautiful color gradient. You can see some of it in the photo above!