Halibut with Roasted Beets
2 cups chopped spinach (or Kale or Swiss Chard)
1/2 cup roasted beets, diced*
1 tsp extra-virgin olive oil, plus more for drizzling
Coarse salt and freshly ground pepper
1 tsp Dijon mustard
1 5-oz skinless halibut filet (or similar fish such as cod, flounder, sole or tilapia)
1. Preheat oven to 400 degrees. In a small baking dish, toss together the spinach, beets, olive oil, salt and pepper.
2. Whisk together the mustard and olive oil in a small bowl. Season the fish with salt and pepper, lay the fish on the beets and greens, and spread the mustard mixture on top of the fish. Cover with foil and bake 20-25 min until fish is cooked through.
3. Serve with a squeeze of lemon.
Source: Whole Living, January/February 2013
*To roast beets, preheat oven to 400 degrees. Wrap the beets in foil. Then roast for about an hour, until tender. Let cool off, and then dice.