Roasted Shrimp, Beets, Celery Salad
- Number of Servings: 2
Ingredients
8 Shrimp cleaned1 t olive oil3 beets, tops removed1 celery root bulb1 T mayonnaiseJuice of 1 lemonGreens such as arugula, mizuna, or radicchio (2 C arugula in nutrition count)salt & pepper to taste
1) Preheat oven to 440. Lightly season shrimp with salt, pepper and toss with olive oil
2) Arrange shrimp on baking sheet and bake for 5-10 minutes until pink.
3) In a large pot cover beets with water and bring to a boil. Cook until they are fork tender.
4) Remove beets from heat and place in ice water bath. Peel the skin by rubbing the beets.
5) Cut peeled beets into wedges and season with salt and pepper.
6)Cut both ends off the celery root and peel. Slice root into matchsticks. Toss with mayo and lemon juice.
7) On serving dish layer first celery root, then beets, then shrimp. Toss greens with olive oil and a dash of lemon juice. Serve along side salad.
Number of Servings: 2
Recipe submitted by SparkPeople user JAC-ATTACK.
2) Arrange shrimp on baking sheet and bake for 5-10 minutes until pink.
3) In a large pot cover beets with water and bring to a boil. Cook until they are fork tender.
4) Remove beets from heat and place in ice water bath. Peel the skin by rubbing the beets.
5) Cut peeled beets into wedges and season with salt and pepper.
6)Cut both ends off the celery root and peel. Slice root into matchsticks. Toss with mayo and lemon juice.
7) On serving dish layer first celery root, then beets, then shrimp. Toss greens with olive oil and a dash of lemon juice. Serve along side salad.
Number of Servings: 2
Recipe submitted by SparkPeople user JAC-ATTACK.
Nutritional Info Amount Per Serving
- Calories: 217.3
- Total Fat: 5.9 g
- Cholesterol: 223.5 mg
- Sodium: 407.5 mg
- Total Carbs: 15.0 g
- Dietary Fiber: 3.9 g
- Protein: 26.3 g
Member Reviews