Preheat oven to 375 degrees F.
Scrub the beets, trim the stems and cut off the tails. Place in a baking dish lined with aluminum foil. Toss the beets with 1/4 cup of the olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper and add about a 1/4-inch of water. Cover the baking dish and bake until the beets are tender, 25 to 30 minutes. Remove from the oven and set aside, covered, to cool. Peel the beets by gently rubbing the skin off of the beet with a paper towel. Slice the beets into very thin rounds or wedges. Set aside until ready to serve the fish.
Peel the 3 large red beets and cut them into wedges. Place the beets in a medium saucepan, cover with water and add 1 teaspoon salt. Bring to a boil, reduce heat and simmer until tender about 10 to 15 minutes. Set aside let cool. Puree the beets with 1/2 cup of the cooking liquid. Strain slowly through a fine mesh sieve. Transfer the liquid to a small pan and reduce to 1/4 cup.
Make the beurre blanc in a small pan by combining the shallots with the white wine and the champagne vinegar. Cook until the liquid is almost completely reduced, about 10 minutes. Add 2 tablespoons of the beet reduction. Whisk 8 ounces of butter, little by little, making sure to completely incorporate each addition before adding more. Season the sauce with salt and ground white pepper, to taste, and set aside to keep warm while you prepare the fish. Do not allow sauce to boil or it will separate.
Wrap each piece of cod with about 4 slices of bacon, overlapping the edges slightly, until the entire piece of fish is covered with bacon. Ideally, the edges of the bacon will meet on the skin side of the fish. Place the wrapped fillets on a sheet pan and bake at 375 degrees F for 20 minutes.
In a small bowl, season the micro greens with 1 tablespoon plus 1 teaspoon of olive oil, a pinch of sea salt and ground black pepper.
When ready to serve the fish, heat the beets in a small saucepan with the remaining 1 tablespoon of butter and just enough water to submerge them. Season the beet slices lightly with salt and pepper and serve the beets on the side of the fish.
Serve the cod immediately with the warm beets, beurre blanc and the micro green salad.
