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These beets were a huge hit at a recent family dinner. They are easy to prepare but turn out really sweet and flavorful. They complement the delicate halibut without overpowering its subtle flavors. The juice from red beets can stain everything from your cutting board to your hands so don't peel them over a nice cutting board!
For this recipe I cook the halibut to 114°F (45.6°C). At that low of a temperature it takes on a wonderful meaty texture but no longer tastes raw.
Preheat a water bath to 114°F (45.6°C).
Salt and pepper the halibut then place in a sous vide bag with the oregano, olive oil, and lemon zest. Seal the bag and cook for 25 to 40 minutes, just until heated through.
Preheat an oven to 400°F (200°C).
Peel the beets then set each beet on a square of aluminum foil or parchment paper. Drizzle with honey and olive oil then salt and pepper them. Wrap each beet in the aluminum foil and place on a sheet pan. Bake until the beets are tender and cooked through, about 45 to 60 minutes. Remove from the heat, unwrap the beets, and thinly slice.
To make the butter place all of the ingredients in a bowl and mix and mash thoroughly using a fork. The butter can be refrigerated for several days or stored in the freezer for up to a month.
Remove the fish from the bag and pat dry. Briefly sear the fish on one side until just browned.
Lay out a ring of beets on a plate. Place the halibut, seared side up, in the middle then top with a dollop of dill butter.