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Golden beets topped with goat cheese and thyme on a white platter.

Sous Vide Golden Beet and Goat Cheese Salad

Enjoy a delicious Golden Beet and Goat Cheese Salad made in the Sous Vide! The recipe is so easy to make, and since you're using the sous vide, it frees up your oven to roast other dishes while the beets cook. It's absolutely delicious and is perfect to serve for most any occasion. We especially enjoy serving it for family dinners.
Course Salad, Side Dish
Cuisine American
Keyword Sous Vide Golden Beet and Goat Cheese Salad
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Calories 203kcal
Author Jennifer Quisenberry


Ingredients to make the beets:

  • 3 large golden beets trimmed, peeled, and cut into half-round circles
  • ¼ c. white balsamic vinegar
  • 2 t. fresh orange zest preferably organic
  • 1 t. fresh thyme leaves
  • Sea salt and black pepper to taste

Goat Cheese Salad Ingredients:

  • 4 oz. goat cheese crumbled
  • ¼ c. pistachios shelled and roughly chopped
  • 2 t. fresh orange zest preferably organic
  • Sea salt and black pepper to taste
  • Sprigs of fresh thyme for garnish

When Serving

  • White Balsamic Vinegar for drizzling
  • Extra Virgin Olive Oil for drizzling


  • Fill a large container or pot with water and attach the sous vide circulator to the side. Set the temperature to 185°F and the cook time to 1 hour.
  • While the water bath heats up, combine the beets, balsamic vinegar, orange zest, and thyme leaves in a large bowl. Season with salt and black pepper, to taste, and toss gently to combine. Set aside.
  • Just before the water bath reaches the selected temperature, transfer the beets and marinade to an airtight plastic bag. Remove as much air as possible from the bag as possible before sealing. (If using a vacuum sealer, use the ‘moist’ setting).
  • Add the sealed bag to the heated water bath. (The bag should sink if enough air has been removed). Adjust the sous vide timer back to one hour, if necessary.
  • When the cook time is complete, remove the beets from the water bath and discard the other contents of the bag. Transfer the beets to a plate and pat dry with a paper towel.
  • To serve, arrange the beets on a serving platter, along with the goat cheese, chopped pistachios, and fresh orange zest. Garnish with a few sprigs of fresh thyme and top with a drizzle of white balsamic vinegar and extra virgin olive oil, if desired. Enjoy!


Please note that nutrition facts are subject to change based on your choice of ingredients.