Warm Roasted Beet, Kale & Shrimp Salad
|1 poundmedium cooked shrimp; tails removed and deveined|
|8 smallbeets; peeled, sliced and cubed|
|10 garlic cloves sliced in half lengthwise; (less if you are not worried about vampires)|
|2 tablespoonscoconut oil|
|2 bunches of kale; tough stems removed and diced|
|1/2 tablespoonof balsamic vinegar|
|Handful; of crumbled pecans|
|Sea; salt and black pepper to taste|
Warm Roasted Beet, Kale & Shrimp Salad Preparation
Preheat oven to 450. In a glass baking dish toss together the cut up beets, garlic cloves, and coconut oil. Bake for 35-40 minutes, stirring every 10 minutes. Remove the beets and garlic from the oven and pile the kale on top. Put back in the oven for 10 minutes, stirring half way through the cooking time. The kale will start to shrink down after that first 5 minutes, making it easier to stir. While the kale and beets finish cooking, add the shrimp to a medium sized mixing bowl. When the kale and beets are done, pour over the shrimp, add the balsamic vinegar and salt and pepper if you like, stir, top with crumbled pecans and eat! Serves 2 adults and 1
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