Beet and Shrimp Salad with Lemon-Garlic Vinaigrette

I love a good, hearty salad.  Something too leafy without something to sink my teeth into just feels less satisfactory.  This salad recipe could easily be a simple beet salad without the shrimp- or you can substitute the shrimp with some seitan for a vegetarian/ vegan friendly meal.

Beet and Shrimp Salad with Lemon-Garlic Vinaigrette

Serves 2 for entree or serves 6 as an appetizer

Ingredients:

1 bunch of red beets (3 large beets)

1 bunch of golden beets (4 small beets)

1 lb shrimp (shelled and deveined) OR 1 lb seitan

10 oz of Spring Mix/ Arugula

1 cucumber julienned

1 red bell pepper julienned

1 Serrano pepper diced

1 lemon

2 cloves of garlic, crushed and peeled

1 tsp paprika

1 tsp garlic powder

1/4 c, and 1 tbsp Extra Virgin Olive Oil, plus more to coat beets

Salt and Pepper

Goat Cheese (optional)

Roast Beets

1. Preheat oven to 425° F
2. Rinse beets, and cut off tops
3. Lay in small roasting pan, and coat with oil
4. Roast for 90 minutes or until fork tender
5. Prepare Ice Bath
6. Submerge beets into ice bath until cool to handle
7. Peel beet skin (if wanted) and dice beets into bite sized pieces
8. Set aside

Shrimp or Seitan

1. Pat Shrimp or seitan dry
2. Coat with paprika and garlic powder
3. Heat 1 tbsp of Extra Virgin Olive Oil in pan over medium-high heat
4. Once shrimp starts to get light pink mix in diced Serrano pepper or if cooking with seitan, toss in Serrano pepper once seitan has heated through
5. Sautée shrimp until cooked/ Sautée seitan for 5-7 minutes
6. Set aside and let cool

Vinaigrette

1. In a mortar and pestle, if possible, squeeze lemon
2. Place garlic cloves in the lemon juice and macerate with pestle
3. Pour in 1/4 c Extra Virgin Olive Oil and whisk lemon-garlic mixture until emulsified
4. Add Salt and Pepper to taste

In a large salad bowl, place the greens, julienned cucumbers, red bell pepper, beets, and shrimp or seitan and toss with vinaigrette.  Finish off with some goat cheese if desired.

Bon Appétit!