Sous Vide Buttered Beets with Orange, Pistachios, and Parmigiano-Reggiano

Ingredients

• 1 pound medium red beets, peeled and quartered
• 2 tablespoons (30 ml) unsalted butter
• 2 oranges, peeled and cut into supremes
• 1 tablespoon (15 ml) honey
• 3 tablespoons (44 ml) balsamic vinegar
• 4 tablespoons (59 ml) extra-virgin olive oil
• kosher salt and freshly ground black pepper
• 6 ounces baby romaine leaves
• ½ cup (118 ml) pistachios, chopped and toasted
• ½ cup (118 ml) shaved Parmigiano-Reggiano