Warm Roasted Beet, Kale & Shrimp Salad
I pressure cooked the beets first rather than baked them. Then I added the kale in the oven and proceded with the rest of the recipe
- Preparing Time: 20 minutes
- Total Time: 40 minutes
- Served Person: 3
quick
paleo
main dish
white meat free
gluten free
red meat free
contains fish
dairy free
pescatarian
- sea salt and black pepper to taste
- 2 tablespoons coconut oil
- 1 pound medium cooked shrimp tails removed and deveined
- 8 small beets peeled, sliced and cubed
- 10 garlic cloves sliced in half lengthwise (less if you are not worried about vampires)
- 2 bunches of kale tough stems removed and diced
- 1/2 tablespoon of balsamic vinegar
- handful of crumbled pecans
- Carbohydrate 20.9045333333333 g
- Cholesterol 0 mg
- Fat 9.4384 g
- Fiber 6.12266656239828 g
- Protein 3.52053333333333 g
- Saturated Fat 7.90170666666667 g
- Serving Size 1 1 Serving (379g)
- Sodium 222.237333333333 mg
- Sugar 14.7818667709351 g
- Trans Fat 0.646453333333334 g
- Calories 172 calories
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
