1. Position 2 oven racks to upper and lower positions; preheat oven to 400°. Line rimmed baking pan with parchment paper. In medium bowl, toss beets, 1 tablespoon oil, ½ teaspoon salt and 1/8 teaspoon pepper. Place beets on prepared pan; roast on lower rack 30 minutes.

2. In small bowl, whisk mayonnaise, horseradish, ½ teaspoon lemon juice, and remaining ½ teaspoon salt and ¼ teaspoon pepper; cover and refrigerate.

3. On cookie sheet, brush 1½ teaspoons oil in 6 x 8-inch rectangle; evenly spread hash browns over rectangle and drizzle with remaining 1½ teaspoons oil. Roast on upper rack 15 minutes or until potatoes are lightly browned and beets are easily pierced with a knife. Remove hash browns and beets from oven; let beets cool.

4. Position oven rack to middle position; preheat broiler to high. Spray second rimmed baking pan with nonstick cooking spray; place cod on prepared pan. Evenly brush cod with horseradish mixture. With spatula, separate hash browns into 4 (3 x 4-inch) rectangles; place rectangles browned side up on cod. Broil 5 minutes or until internal temperature of cod reaches 145°.

5. Peel beets and cut into wedges. In medium bowl, toss beets with dill and remaining 1 teaspoon lemon juice.

• 20 g Fat
• 3 g Saturated fat
• 60 mg Cholesterol
• 852 mg Sodium
• 28 g Carbohydrates
• 6 g Fiber
• 25 g Protein