chef viola beets in combi steamer

Beets in Combi Steam Oven

Beets, more beets, and butter emulsion

Indulge in gourmet cooking with ASKO’s Chef Viola Winther Worsøe. Witness the creation of delicious beets in the ASKO Combi Steam oven.

Herb Emulsion

  • 70g Egg yolk
  • 85g Butter
  • 12g Vinegar
  • 55g Water
  • 8g Lemon juice
  • 7g Sugar
  • 2g Salt
  • 45ml Herb oil

Vacuum seal all the ingredients, except the herb oil, in your ASKO vacuum sealer drawer. Set your ASKO oven to 75˚, Sous Vide setting. Cook the sauce in the oven for 20 minutes and put it in a siphon bottle. Add the herb oil to the siphon.

Charge the bottle with two chargers. Shake it carefully and keep it at a maximum of 60˚.

Pickled Beets

  • 100g Sugar
  • 100g Vinegar
  • 100g Water

Boil up until the sugar is no longer visible.

  • 1 Large peeled beetroot
  • 1 Spring rosemary

Dice the beet, pour the boiling pickling liquid over it, and add it to a vacuum sealer bag. Add the sprig of rosemary and seal the bag.

Steamed Beets

  • 2 large peeled Beetroot
  • 50 g. Butter
  • 2 sprigs Parsley
  • 2 sprigs Rosemary
  • Salt – To taste
  • Pepper – To Taste


Cut the beets into uneven chunks and place them on a perforated tray. Add butter, rosemary, and parsley to the tray.
Cut the onions into large chunks. Mash the garlic with a knife and remove the peel. Peel one of the oranges with a potato peeler – and cut both Oranges into large pieces.
Set your ASKO oven on 100˚, Steam setting, and cook for 15 minutes.
Season the beets.

Crudite of Beets

  • 1 Large peeled beetroot


Use a mandolin to slice the beet into thin slices. Use a tear-shaped cutter, to cut the slices. Let them soak in cold water and change the water until it becomes clear.

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