Pan Roasted Whole Bass with Toasted Paprika Orange Vinaigrette with Roasted Beets, Goat Cheese and Lemon-Tarragon

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Vinaigrette:

2 tablespoons paprika, toasted in a dry pan over high heat for 1 minute

4 cups fresh orange juice, reduced to 1/4 cup

1/4 cup sherry vinegar

2 teaspoons Dijon mustard

1 cup olive oil

Salt and freshly ground pepper

4 (1 pound) whole striped bass, cleaned and scaled

Olive oil

Roasted red and yellow beets with goat cheese and lemon-tarragon vinaigrette:

2 large red beets, trimmed of all but 1-inch of greens

2 large yellow beets, trimmed of all but 1-inch of greens

6 tablespoons olive oil, divided

1/4 cup fresh lemon juice

1 tablespoons finely chopped tarragon

1 teaspoon honey

4 cups mesclun, washed and dried

8 ounces soft goat cheese, crumbled

1/4 cup toasted pine nuts