Vacuum-sealing beetroot: aromatic sides for the modern kitchen

Beetroot with orange and thyme is a modern, aromatic side – and with the vacuum sealer it is particularly well infused. The vacuum ensures the dressing distributes evenly between the slices and soaks in deeply. Ideal for preparing ahead.

Preparation: 10 min · Infusing: from 1 hr · Difficulty: Easy

Why vacuum-seal beetroot?

When vacuum-sealed, the low pressure presses the dressing closely against every slice. Orange juice, thyme and olive oil penetrate the cooked beetroot evenly – more intensely and faster than with open marinating.

Ingredients (for 2–4 servings)

• 400 g cooked, cooled beetroot
• juice of 1 orange (a little orange zest if you like)
• a few sprigs of fresh thyme
• 1–2 tbsp olive oil
• salt and pepper

Preparation

1. Peel the cooked, cooled beetroot and cut into thin slices. (Tip: wear gloves – beetroot stains strongly.)
2. For the dressing, mix orange juice, thyme leaves and olive oil and season with salt and pepper.
3. Lay the beetroot slices flat in a vacuum bag and spread the dressing over them.
4. Vacuum gently or with the pulse function. For liquids a chamber vacuum machine is ideal; with an external sealer do not overfill the bag. The vacuum distributes the dressing evenly between the slices.
5. Refrigerate the bag for at least 1 hour – or overnight.
6. Before serving, arrange the slices and drizzle with the dressing from the bag.

Serving suggestion

The marinated beetroot works as a side to fish and meat or as a salad with goat's cheese or feta, walnuts and rocket. Fresh orange segments and a few thyme leaves complete the plate.

Bag tip

For dressings and other liquids a chamber vacuum machine is the most convenient. To find out which bag type suits your machine, read our guide Which vacuum bags are the right ones?

Looking for the right bags or rolls? Browse our vacuum bags and rolls – we are happy to help.