Beet and Pink Peppercorn Salmon

1 sm	red beet
4	salmon fillets
1	whole lemon
2	garlic cloves, thinly sliced at an angle
2 tsp	olive oil (or fat of choice)
	salt and pepper, to taste
2 tsp	pink peppercorns
2 tsp	dried hibiscus leaves
1 tsp	chickpea miso
2	lemons, juiced
2	shallots, minced
1	clove garlic, minced

1. Roast the beet. Preheat oven to 400°F (204°C), scrub the beet’s exterior, put it in a parchment bag, and bake for 30 minutes or until soft. Let cool, then peel and dice.
2. Preheat oven to 320°F (160°C). Grease your baking dish or line it with parchment paper. Place salmon fillets side by side in the pan.
        Cut the whole lemon in four quarters, take out the seeds, and squeeze the juice over the fish, then drizzle olive oil over and sprinkle the sliced garlic and a dash of salt and pepper evenly on each fillet. Cover fillets in more parchment paper and bake for 20–30 minutes. Alternatively, you can place fillets in a parchment bag with the lemon quarters and bake them, or steam the salmon. If steaming, drizzle with oil, lemon, salt and pepper, and garlic. Lemon-infused water also works particularly well when steaming. A sous vide (with reusable silicone bags) works well too.
3. While salmon is cooking, put remaining ingredients (roasted beet, pink peppercorns, hibiscus flowers, chickpea miso, juice of two lemons, minced shallot, minced garlic, and a dash of salt) into a food processor or strong blender and blend until creamy.
4. Drizzle the beet sauce over the salmon and serve with a side dish of choice. Fennel (anise) works well with this dish.

   If you are a vegan or vegetarian, or just do not want fish, this beet and pink peppercorn sauce pairs well with lightly steamed fennel and quinoa or another whole grain of choice (we usually toss the quinoa in a bit of olive oil, salt, and pepper in this recipe).

   Can’t handle chickpeas? Try substituting the miso with 1 teaspoon of tahini and a dash of coconut aminos (a “soy” sauce made from coconut rather than soy).