The reason behind the Sous Vide Beets is volume, storage, shelf life etc. The amount of liquid required to braise them in the Oven is so much more than sous vide. I'm doing about 30 #s of beets a week and I also make a stock with all of the trimmings, a little orange juice, vinegar, herbs, olive oil etc. and add to the bag. The size i have braised in the past has been tennis ball size. (for Weinoo) It is so nice to ice bath and stack after sous vide and not have to peel, cut, strain each batch. I guess I will go back to the old method.