Total Time
1hr 25mins
Prep 25 mins
Cook 1 hr

Makes for an interesting twist!

Ingredients Nutrition

Directions

  1. Wash the beets well, then cut off the beet greens about 2 inches from the base.
  2. Place the beets and garlic cloves in a pot; cover with cold water and bring to a boil until tender. Reduce the heat and simmer uncovered for 30-45 minutes.
  3. Dip the beet greens one by one in the boiling water until limp; about 15 seconds. Trim off any thick stems and lay the wilted greens out flat on a towel.
  4. When the beets can be easily pierced with a fork, peel under running water and cut into quarters. Then place the beets, garlic cloves, 1/2 c of the cooking liquid and the lemon juice in a blender and process until smooth. Transfer the mixture to a small saucepan and place over low heat; season to taste with rice wine vinegar, salt and pepper.
  5. Preheat oven to 425 degrees.
  6. Lightly spread the tops of each sole filet with butter, then season with salt, pepper and citrus zest.
  7. Wrap the filets individually in beet greens and then transfer to an oiled baking dish and moisten with white wine. Cover loosely with foil and bake 10 minutes.
  8. Serve over pool of beet sauce, garnish with lemon zest.

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