Nutrition per serving may change if servings are adjusted.
4 baby red beets
4 baby golden beets
2 tablespoons rice vinegar
2 teaspoons sugar or sugar substitute equivalent to 2 teaspoons sugar
½ teaspoon ground black pepper
¼ teaspoon salt
⅛ teaspoon ground ginger
4 (6 ounce) filets fresh or frozen arctic char fillets or salmon fillets, about ½ inch thick
Nonstick cooking spray
4 teaspoons wasabi mustard or wasabi horseradish mustard
4 8-inch-square sheets nori (seaweed)
Wasabi mustard or wasabi horseradish mustard (optional)
Cut tops off beets and trim root ends. In a covered medium saucepan cook whole beets in enough boiling lightly salted water to cover about 30 minutes or until tender. Drain beets; let cool. Using a paring knife, slip skins off beets. Cut beets into thin slices. Blot beet slices with a paper towel to remove excess liquid.
Using a vegetable peeler, shave carrots lengthwise into thin ribbons. In a medium bowl combine beet slices, carrot ribbons, rice vinegar, sugar, ¼ teaspoon of the pepper, the salt and ginger. Cover and chill for at least 1 hour or up to 2 hours, stirring once.
Meanwhile, thaw fish, if frozen. Preheat oven to 400°F. Coat a 2-quart square baking dish with cooking spray; set aside. Using a spatula, spread 1 teaspoon of the wasabi mustard in the center of each nori sheet. Place fish fillets on top of wasabi mustard. Sprinkle fish with the remaining ¼ teaspoon pepper. Wrap each nori sheet around fish fillet like an envelope.
Place nori-wrapped fish, seam sides down, in the prepared baking dish. Bake about 15 minutes or until fish flakes easily when tested with a fork.
To serve, divide beet-carrot mixture among four serving dishes. Top with nori-wrapped fish. If desired, serve with additional wasabi mustard.