Seared Halibut With Mache And Roasted Beets

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1 pound (3 to 4 medium) beets, scrubbed and quartered

5 tablespoons extra-virgin olive oil, plus more for drizzling

coarse salt and pepper

6 cups mache or watercress (6 ounces)

2 cups diced peeled english (seedless) cucumber

1/3 cup plain whole-milk yogurt

1 tablespoon minced fresh tarragon or dill

4 skin-on halibut fillets (6 ounces each), 1 inch thick

2 tablespoons white balsamic or rice wine vinegar

2 tablespoons small capers

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