Preparation

• 将架子放在烤箱的中心，然后将烤箱加热至350°F。使用曼多尔琳，将其中两个甜菜切成薄片；搁置。在一个大碗中，用2汤匙将其余的甜菜扔掉。橄榄油，1/2茶匙。盐和1/4茶匙。胡椒。将甜菜放在大框烤盘上，用箔纸紧紧盖住，然后用刀刺入30至40分钟时烘烤直至嫩。从烤箱中取出。当凉爽到达时，将三个甜菜剥离并减半，剩下的四分之一； set aside.
• Put the wine in a large, wide saucepan over medium-high heat and cook until almost evaporated, 10 to 12 minutes. Add the broth and remove from the heat. Put a large nonstick skillet over medium-high heat, and heat the pan for about 2 minutes. Season the fish with salt and pepper. Add the grapeseed oil to the skillet, swirl, and add the fish. Cook until the fish begins to brown on the bottom, about 2 minutes. Reduce the heat to medium, turn the fish over, and cook for another 2 minutes. Remove the fish from the pan and keep warm.
• Return the broth mixture to medium heat. Add the cooked beets and lemon zest, and bring to a boil. Cook until heated through. Add the lemon juice and remaining 6 Tbs. olive oil, and stir to combine. Add 2 Tbs. of the chervil and 1-1/2 Tbs. of the tarragon, and season to taste with salt and pepper.
• To serve, divide the beets and sauce mixture among four shallow bowls and place a piece of fish on top of each. Garnish with the
  thinly sliced beets. Sprinkle with the chives, and the remaining 2 Tbs. chervil and 1-1/2 Tbs. tarragon. Garnish with chervil sprigs, if you like.