Roasted Shrimp and Beet Salad with Citrus

Ingredients

• 1 bunch of beets
• 1 lb. shrimp
• 2-3 oranges or tangerines
• Salad mix
• Olive oil
• Salt and pepper

Instructions

1. Preheat oven to 425ºF. Peel and chop beets into uniformly sized wedges. Toss beets on a baking sheet with olive oil, salt, and pepper and roast in oven for 20 minutes, or until they are browned and their sugars have concentrated. Toss shrimp on a baking sheet with olive oil, salt, and pepper and roast for 5-6 minutes or until they are fully cooked.
2. While your beets and shrimp are roasting, prepare the orange segments. Read “How to cut citrus segments” for detailed instructions.
3. Assemble your salad by putting some lettuce into a bowl and piling on the roasted beets, shrimp, and orange segments. Top the salad off with some toasted almond slivers (or whatever nut you like). Top with Orange
4. Vinaigrette dressing (recipe below). Salad can be eaten cold with warm beets and shrimp or all cold as leftovers the next day.