Beets and goat cheese recipe

Ingredients

• 8 beets
• 1 orange zest

• 2 tablespoons chopped fresh tarragon
• 1 orange zest
• 1 shallot, thinly sliced
• 2 cups lightly packed arugula
• 1 cup crumbled goat cheese, preferably Chevre
• ½ cup walnuts
• Balsamic vinegar

For the Beets
1. Preheat the water bath to 183°F (83.9°C).
2. Peel the beets and cut them into bite-sized chunks. Zest the orange over the beets then salt and pepper them. Place the beets in a sous vide bag, trying to keep the thickness of the bag less than 1" (25 mm) for even cooking. Seal the bag and cook for 60 to 90 minutes, until heated through and tender.
To Assemble
3. Remove the beets from the bag and toss with the tarragon, orange zest, shallot, and arugula. Top with some goat cheese and walnuts then drizzle with the balsamic vinegar and serve.