Whole Living, January/February January/February 2013
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Yield
Serves 1
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Ingredients
- 2 cups chopped kale, Swiss chard, or spinach
- 1/2 cup diced roasted beets
- 1 tsp extra-virgin olive oil, plus more for drizzling
- Coarse salt and freshly ground black pepper
- 1 tsp prepared Dijon mustard
- 1 5-oz halibut fillet, skin removed
- Lemon wedge, for serving
