Heat oven to 400°F. Place beets in a baking dish with remaining ingredients. Roast for one hour, then check to see if beets are done by poking one with the tip of a paring knife. Continue to roast until soft, checking every 10 minutes or so. If you need to add water for liquid in pan, add ¼ cup at a time.

Remove from oven and cool, then use a cloth to remove skin. Cut into quarters or cubes.

Combine the lentils and water in a small pan, bring to a boil, reduce to a simmer, and cook for about 30 minutes, until the water has made little wells in the lentils.

Remove from heat, add salt and pepper to taste, and set aside until ready to plate.

Place all ingredients except olive oil in the bowl of a food processor. Grind together until the mixture is combined and has a fine texture.

Put the olive oil in a large skillet over medium heat and when it’s warm, add the breadcrumbs. Reduce heat to low and toast the breadcrumbs until golden brown, about 15 to 20 minutes.

Combine all ingredients except for the butter in a small pot over medium heat. Bring to a simmer and let the wine reduce till there is only about a ¼ cup.

Whisk in the butter bit by bit over low heat – if it seems too warm, remove from heat and continue whisking in butter. Once you have a sauce that can coat a spoon it is ready. Strain through a fine strainer. Season with salt and pepper to your taste.

Heat oven to 400°F.

Pat the fish dry, brush mayo over the cod filets, and sprinkle with salt and pepper. Cover the fish with the breadcrumbs.

Heat olive oil on low heat until warm (don’t let it get too hot) and lay the fish in the pan. Bake for about 8 minutes, then check to see if it’s done (if it flakes easily when poked with a fork, it’s done). Check every three minutes until cod is flaky and golden at edges.

Serve with roasted beets, black lentils, and a spoonful of beurre blanc.