Halibut with Roasted Beets

When I first looked at the title and ingredients in this recipe, I was hesitant. Halibut? Good! Spinach? Good! Beets? Goooood! But together? I wasn't so sure. I've have never thought of beets and seafood going together. I persevered though, as I was determined to try every recipe in this cleanse, and I was having fun trying recipes that I normally would have passed over because they sounded boring, or were something that I knew Ron wouldn't eat. Luckily, this recipe proved to be a winner. The combination of the mild fish, the sweet beets, and the spinach proved to be a really tasty combination! I used cod in place of halibut due to price, but any similar fish would do. I served this over brown rice because I wanted my meal to be a little more substantial, but you could serve it without any accompaniment, or serve it with any other whole grain. I imagine it would go well with quinoa, or farro, or whatever whole grain you happen to have on hand.

Halibut with Roasted Beets
Serves 1


Ingredients:
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)
Directions:
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.

Roasted Beets on Greens

My mom always says that when I was a baby I LOVED beets. I have to laugh when I think about how much of a mess I must have made trying to eat beets- the stains that must have resulted from that! Nowadays I still love beets, but it is so rare that I actually eat them.

Ron is so picky about vegetables that I pretty much stick to those he'll eat- lettuce, peppers, onions, cucumbers, mushrooms (I know- not technically a vegetable)... This is another reason that I've been enjoying this detox- I actually have a reason to buy vegetables I don't usually purchase, and it has also allowed me to make some things for myself that I wouldn't ordinarily have made, as I try to cook things that Ron will eat as well. This has allowed me to discover some really great recipes, and also has inspired me to seek out more variation in meals (such as lunch) that I am only cooking for myself.

These roasted beets on green were great! At first glance I did not think this recipe would satisfy me, but the amount of food is deceptive. I also was a little leery of using the fennel seeds and caraway seeds in the vinaigrette as they are not (or at least I thought they weren't) my favorite flavors, but I ended up loving the flavors in this. I had this as a lunch the first week of the detox, but it could also work as a side dish to a more substantial main dish if you cut down the portions.

Roasted Beets on Greens
Serves 4 (as a main)

Ingredients:
2 bunches beets, trimmed
3 Tbsp extra-virgin olive oil
Juice of 1 lemon
2 tsp honey
1 clove garlic, minced
1 tsp fennel seeds
1 tsp caraway seeds
Coarse salt and freshly ground black pepper
4 cups baby spinach, divided
1 cup fresh parsley leaves, divided
Thinly sliced red onion

Directions:
1. Preheat oven to 400 degrees. Wrap beet in tinfoil, and roast for about an hour, until tender. Remove from oven, let cool, and then peel the beets and dice them.
2. In a medium bowl, whisk together the olive oil, lemon juice, honey, garlic, fennel, and caraway seeds. Season to taste with salt and pepper. Add the beets to the bowl, and toss together.
3. To serve, toss each serving of beets with 1 cup of baby spinach and 1/4 cup of parsley. Season to taste with salt and pepper. Top with slices of red onion.

Source: Whole Living, January/February 2013