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1
Grate horseradish in processor fitted with coarse-shredder disk.
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2
Transfer horseradish to medium saucepan.
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3
Add cream.
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4
Cover and simmer 10 minutes.
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5
Remove from heat.
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6
Let stand, covered, 30 minutes to infuse.
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7
Strain cream into small saucepan, pressing firmly on solids.
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8
(Can be made 2 days ahead.
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9
Cover and chill.)
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10
Cook red and golden beets in separate medium pots of boiling salted water until tender, about 18 minutes.
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11
Drain and cool.
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12
(Can be made 2 days ahead.
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13
Cover and chill.)
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14
Peel red beets; cut each in half and place in medium skillet.
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15
Peel golden beets; cut each in half and place in another medium skillet.
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16
Mix 1/2 cup vinegar and 2 tablespoons sugar into each skillet.
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17
Cook beets in each skillet over medium-high heat until liquid thickens to syrup and begins to coat beets, stirring often, about 4 minutes.
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18
Season beets with salt and pepper.
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19
Remove from heat.
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20
Preheat oven to 350F.
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21
Sprinkle fish with salt and pepper.
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22
Heat 1 tablespoon oil in heavy large ovenproof skillet over high heat.
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23
Add fish, skin side down.
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24
Sear until skin is brown and crisp, about 3 minutes.
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25
Place skillet with fish in oven.
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26
Roast fish until barely opaque in center, about 3 minutes.
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27
Meanwhile, warm horseradish cream over medium heat.
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28
Heat remaining 2 tablespoons oil in another large skillet over medium-high heat.
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29
Add greens and saute until just wilted, about 1 minute.
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30
Season with salt and pepper.
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31
Divide greens among 4 plates.
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32
Top greens with fish, skin side up.
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33
Surround fish with beets.
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34
Spoon warm horseradish cream over and drizzle with beet juices.
