Heat oven to 425. Toss the Carrots and Beets with the Olive Oil and Salt. Roast uncovered for 10 minutes then toss again and roast for another 10 minutes. Remove from the oven, cover to keep warm
Heat the Oil in a large skillet over Med-High heat. Season the Salmon with Salt and Pepper and sear on each side for about 3-4 minutes until the Fish flakes. Move the Fish to the pan with the Roasted Vegetables to keep warm
Add the Orange Juice and Water to the skillet and allow to simmer for 2-3 minutes until thickened
Sauteed Beet Greens
Heat the Olive Oil in a medium sized skillet over Medium Heat.
Add the chopped Beet Greens to the skillet along with the Garlic, Capers, Crushed Red Pepper, Lemon Juice, Salt and Pepper. Cook for 3-5 minutes, frequently tossing, until the Leaves are wilted
Plate a portion of the Beet Leaves topped with a Salmon Filet ringed by Roasted Vegetables and drizzled with Orange Glaze and garnished with sliced Green Onions