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1
Cut off root ends of leeks and trim tops so that leeks are 8 to 10 inches long.
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2
Discard tough outer leaves.
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3
Separate leaves and soak in a large dish filled with water, rubbing to remove any sand.
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4
Fill a large bowl with ice and cold water.
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5
Drain leeks and in a kettle of boiling salted water blanch in batches, stirring, 1 to 2 minutes, or until tender, transferring leeks as cooked with tongs to ice water.
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6
Drain cooled leeks on paper towels, arranging them in one layer and stacking more paper towels and leeks as needed.
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7
Leeks may be made 1 day ahead, rolled in damp paper towels, and chilled in a sealed plastic bag.
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8
Preheat oven to 450F.
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9
and lightly oil a shallow baking pan.
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10
Separately wrap garlic and beets tightly in foil and on a baking sheet roast in middle of oven 30 minutes, or until garlic is tender.
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11
Transfer garlic to a plate and roast beets until tender, about 30 minutes more.
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12
Unwrap garlic and beets carefully and cool until they can be handled.
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13
Squeeze garlic out of peel into blender.
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14
Peel and cut beets in to 2-inch pieces, discarding stems.
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15
In blender blend garlic with beets, water, lemon juice, vinegar, and slat and pepper to taste until smooth.
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16
Sauce may be made 1 day ahead and chilled, covered.
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17
Reheat sauce over low heat and season with salt and pepper.
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18
Season tops of pompano or sole fillets with salt and pepper and half of zest.
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19
Wrap about 5 leek strips completely around each fillet, overlapping them slightly and leaving ends of fillet exposed.
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20
Transfer fillets as wrapped to oiled pan and brush tops with oil.
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21
Roast fillets in middle of oven 8 minutes or until cooked through.
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22
Serve fillets over sauce and garnish with remaining zest.
