I've never been a huge fan of beets, so when I got them I wasn't immediately sure what to do with them. Based on recommendations of friends and the internet I went with a roasted beet and goat cheese salad with a citrus vinaigrette. First, I roasted the beets. Next, I made a vinaigrette out of fresh orange, lemon, and grapefruit juice. I made about twice as much as I needed and used the rest to make a pan sauce for my snapper (more on that later). To assemble the salad I just lightly tossed my gorgeous Abbondanza lettuces with the vinaigrette then topped with beets and crumbled goat cheese.
Next, I pan-seared the snapper in a tiny bit of olive oil for about 2-3 minutes per side. I removed the fish to rest then added some thinly sliced shallots to the hot pan. Next, I added half of my citrus vinaigrette and let it cook down for a couple of minutes. I poured this pan sauce directly over the snapper and finished it with fresh basil.
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