Another winner from Chef Suzanne Goin and the Luques cookbook. Great halibut from a local fisherman at the farmer’s market is sauteed and plated on a light salad of roasted beets and arugula dressed in a simple vinaigrette (shallot, red wine vinegar, balsamic vinegar, lemon juice, and EVOO). There are some gorgeous beets now available at the farmer’s market in a variety of colors. To roast, simply toss with a little olive oil and salt in a roasting pan, cover with foil, and place in the oven at 400 F for 45 minutes to an hour until tender, depending on the size of the beets. Then slip off the skin with your hands. The horseradish creme fraiche (creme fraiche, available at Trader Joe’s, prepared horseradish, lemon juice, and heavy cream) ties the whole dish together. The horseradish is an interesting addition, giving the sauce a subtle sharpness that complements the sweet roasted beets and enhances the mild-flavored halibut.