Reversed-Sear Citrus Beets with Roasted Radicchio, Honeyed Orange Glaze, and Pistachio
A cooking technique to remember….
This dish uses a reverse sear on beets: first, gently steam to preserve structure and nutrients, then sear at high heat to develop caramelization. Citrus rind, bay, and honey build aromatic depth, while roasted radicchio contributes bitterness to balance sweetness and acidity. The final garnish adds freshness and texture.
Serves 4 as a vegetable course or warm salad.
Ingredients
Beets
4 medium beets (about 1½–1¾ lb / 680–800 g total), scrubbed, skin on
Water, as needed for steaming (about ¾–1 cup total)
3 Tbsp Kyoord olive oil (or high-quality extra virgin olive oil)
2 wide strips orange peel (removed with a peeler, minimal pith)
2 bay leaves
Glaze & Finish
3 Tbsp high-quality honey
⅓ cup fresh orange juice
1½ Tbsp fresh lemon juice
¾ tsp kosher salt (adjust to taste)
¼–½ tsp red pepper flakes (depending on desired heat)
1 cup fresh orange segments (supremes preferred)
Radicchio
2 large heads of radicchio, quartered lengthwise
2 Tbsp olive oil
½ tsp kosher salt
Garnish
½ cup microgreens (arugula, mustard, or mix)
Supreme Orange segments
⅓ cup shelled pistachios, lightly toasted and roughly chopped
Preparation
1. Prepare the Beets (Steam Phase)
Slice beets into ¾-inch-thick medallions, keeping the slices uniform for even cooking.
Place beet medallions in a wide skillet in a single layer.
Add ½ cup water, cover, and bring to a gentle simmer over medium heat.
Steam for 5 - 7 minutes, depending on the thickness of the medallions, checking occasionally and adding small amounts of water as needed, until the beets are just fork-tender and hold their shape.
Remove the lid and allow any remaining water to fully evaporate.
2. Reversed Sear & Aromatics
Once the skillet is dry, add 3 Tbsp olive oil, orange peel, and bay leaves.
Increase the heat to medium-high.
Allow beets to sear undisturbed for 3–4 minutes, until deeply caramelized on one side.
Turn medallions carefully and sear the second side for 2–3 minutes.
3. Glaze the Beets
Reduce the heat to medium-low.
Add honey, orange juice, lemon juice, salt, and red pepper flakes.
Gently toss to coat; the liquid should bubble and reduce into a glossy glaze within 3–5 minutes.
Fold in the orange segments just to warm through.
Remove orange peel and bay leaves before plating.
4. Roast the Radicchio
Preheat oven to 425°F / 220°C.
Brush radicchio quarters evenly with olive oil and season with salt.
Place cut-side down on a parchment-lined sheet pan.
Roast for 15–18 minutes, turning once halfway through, until the edges are charred and the centers are tender.
Plating
Arrange warm radicchio quarters on a serving platter or individual plates.
Spoon-glazed beet medallions and citrus reduction over and around the radicchio.
Finish with microgreens and pistachios for contrast and texture.
Chef Notes & Variations
Texture control: Pull beets from the steam while still slightly firm; over-tender beets will break during searing.
Make-ahead: Beets can be steamed up to 24 hours in advance; sear and glaze just before serving.
Flavor change up: A splash (1–2 tsp) of aged balsamic or sherry vinegar can be added at the end for additional complexity.
