Step 1

In a small bowl, combine the grapefruit juice, shallot, honey, and sherry vinegar, whisking well. Whisk in the olive oil in a slow, steady stream until emulsified.

Step 2

Season with salt and pepper

Step 3

Preheat the oven to 375°F. Peel the beets and place them on two separate pieces of tin foil. Coat them lightly with olive oil and season with salt and pepper.

Step 4

Wrap the beets in the foil and place them on a baking sheet. Roast in the oven until they are cooked through and easily pierced with the tip of a sharp knife, 45–60 minutes.

Step 5

Heat olive oil and butter in a large sauté pan over medium-high heat. When the foam subsides, season the red snapper fillets with salt and pepper and cook, skin-side down, about 3 minutes, until they are lightly browned.

Step 6

Then turn the fillets over and sear the other side for another 2 minutes, until just cooked through.