In a saucepan of salted water, add beets and cook for 12-14 minutes or until easily pierced with the tip of a knife. Drain and reserve.

In a small bowl, add shallot and lemon juice and set aside. After beets have cooled a few minutes, add to the shallot mixture, gently toss, and set aside.

In a small skillet, add 1 tablespoon butter or olive oil and cook carrots over medium high heat. Add a little water to help steam them and cook until easily pierced with the tip of a knife.

Place a piece of waxed paper or plastic wrap on counter and put flour to one end. Sprinkle 2 teaspoons dukkah, and some salt and pepper to taste and coat each side of cod and shake to remove excess flour.

In a small skillet, add butter and over medium high heat. Add cod and allow to cook for 3-4 minutes or until lightly browned and turn and continue cooking another 3-4 minutes or until fish is completely cooked through.

Meanwhile, when the carrots are almost cooked, add 2 teaspoons dukkah, garlic,and almonds and stir. Add beet and shallot mixture to pan and stir for 1-2 minutes. Add arugula, lemon zest, salt and pepper and cook for 1-2 minutes. Taste for seasoning.

To serve: divide arugula on 2 plates and top with a piece of cod.

Dukkah

1/2 cup hazelnuts

1/4 cup coriander seeds

3 tablespoons sesame seeds

2 tablespoons cumin seeds

1 tablespoon black peppercorns

1 teaspoon fennel seeds

2 teaspoons dried mint leaves

1 teaspoon salt

Heat a heavy skillet over high heat, add the hazelnuts, and dry-toast until slightly browned and fragrant, being careful that they don't burn. Remove from the heat and cool completely. Repeat the procedure with each of the seeds and the peppercorns. Allow each of them to cool completely. Store in an airtight container and keep in refrigerator.