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1
Trim both types of beets and wrap (2 per packet) in foil with a pinch of salt in each.
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2
Trim and soak turnips.
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3
If greens are nice, remove stems and rinse until clean, then spin dry.
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4
Mix with spinach and set aside.
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5
Rinse new potatoes and quarter.
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6
Toss with 2 tablespoons olive oil and 1/2 tablespoon of thyme and salt and pepper.
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7
Roast potatoes in a pan large enough for all the vegetables (except greens) at 500 degrees for 7 minutes.
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8
Toss turnips with 1 tablespoon olive oil, and salt and pepper and add to potatoes.
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9
Cook 7 minutes.
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10
Peel and trim beets and add them to potatoes with remaining thyme.
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11
Cook 3 to 4 minutes.
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12
Keep warm.
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13
Saute spinach with 5 tablespoons oil, salt and pepper.
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14
Keep warm.
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15
Season fillets with salt and pepper and dip in Wondra flour.
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16
Saute fillets at medium-high heat in remaining 2 tablespoons oil.
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17
When edges begin to brown, add about 1/2 tablespoon of butter.
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18
When deep golden brown (about 5 minutes), turn over using a long spatula so as not to break fillets.
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19
Saute 2 minutes more and remove.
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20
Working quickly, deglaze the pan.
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21
Add the remaining butter in 4 to 5 pieces all at once, allowing butter to foam and lightly brown.
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22
Add lemon juice, demi-glace, lemon segments, toasted bread pieces, parsley, and capers, in this order.
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23
Taste sauce for seasoning.
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24
Arrange vegetables around top of plate and greens in center of plate.
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25
Drape skate on greens and top with sauce
