Beetroot sous vide with ras el hanout

Ingredients for 4 servings:

• 8 m.-large beetroot, without leaves
• 200 ml vegetable stock
• 1 tbsp, heaped Ras el Hanout
• 1 tsp cinnamon powder
• 1 tsp, heaped cumin powder
• 1 tsp garlic granules
• 2 tbsp olive oil
• 2 tbsp apple cider vinegar
• ½ tsp salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 20 minutes

Preheat the water bath to 85°C. Wash the beets thoroughly. Trim the root and leaf ends. Then cut the tubers into eighths. Place all ingredients in a sous vide-suitable bag and vacuum seal. Place the bag in the water bath for 2 hours. Drain the beets and collect the liquid. Serve the beets with the liquid. Tip: If you don’t need the beets immediately, simply cool them in ice-cold water and refrigerate until ready to use.