Preheat the oven to 400 degrees F.
Place the beets in a pot (fitted with a lid), and add the red wine vinegar, herbs and peppercorns.
Place the lid on the pot, and bring the beet mixture up to a boil over high heat on the stovetop.
Once boiling, remove from the heat and place in the oven for about 20 minutes, or until a knife inserts easily into the beets.
Let the beets stand for 20 minutes at room temperature. While still warm, peel the beets with a clean terry cloth. Be sure to wear latex gloves, as the beets will stain your fingers. Cut the beets in half or quarters and reserve.
Preheat oven to 425 degrees F.
Using a heavy bottomed saucepan over medium-high heat, add canola oil to the pan and wait until the first smoke appears (you will notice that the oil shimmers in the pan).
Season the halibut with kosher salt and carefully place the fish in the pan.
Turn the heat to medium-low and let the fish gently sear for 2 minutes.
Flip the fish using a fish spatula and place in the oven for 3 to 4 minutes.
Remove the fish from the pan, reserving the pan for the beets.
While the pan is still hot, use the excess fish oil to roast your beets on medium heat (this will not only save you from using another pan, but will also infuse your beets with the flavourful fish oil).
Once the beets have a nice golden color around the edge, add the chopped radicchio and wilt for 2 minutes.
Add the toasted pine nuts, and plate.
Place the fish on top and drizzle with aged balsamic and fruity olive oil.
- 2 servings