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Seared Halibut With Mache, Roasted Beets, And Cucumber

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Ingredients

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

5 tablespoons extra virgin olive oil, plus more for drizzling

kosher salt and freshly ground pepper

6 cups mache or watercress (about 6 ounces), washed and spun dry

2 cups seeded and diced english (hothouse) peeled cucumber

1/3 cup plain whole milk yogurt

1 tablespoon minced tarragon or dill

4 pieces halibut (1 inch thick), about 6 ounces each

2 tablespoons white balsamic or rice wine vinegar

2 tablespoons drained small capers

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