Sous vide three beets with pickled shallots and horseradish

Ingredients

Store Cupboard

Oils & Vinegars

  • 650g of distilled vinegar
  • 100g of sherry vinegar
  • 50ml of olive oil

Delicatessen

  • 100g of white balsamic vinegar

Beverages

  • 100g of water

Dairy

  • 50g of cream, UHT
  • 300g of créme fraiche

Speciality Ingredients

Cheese

  • 150g of cream cheese

Salad & Fresh Herbs