Shrimp, Roasted Beet & Cara Cara Orange Winter Salad
with Zesty Balsamic Vinaigrette
Cooking time
25 minutes
Servings
2/4
Calories
730 /serving
Stream the sunlight straight to your table. This salad will brighten any holiday winter evening with its clever combo of fruit, veggies and pink pings of shrimp. Sections of Cara Cara orange provide a powerful citrus blast, the perfect contrast to leafy lettuce and nibbles of roasted beets (seasoned with notes of black olives and bell pepper). Toast ciabatta croutons in the oven while you put together an orange zest and balsamic vinaigrette.
We will send you:
- 285g Shrimp
- 1 Cara Cara orange
- 1 Head of lettuce
- 225g Beets
- 30ml Balsamic vinegar
- 1 Ciabatta roll (or Parisian baguettine)
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Barley, Shrimp, Sulphites, Wheat
You will need:
Large pan (non-stick if possible)
Zester
Peeler
2 Sheet pans
Olive oil
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
45 g
Saturated Fat
6 g
Sodium
1660 mg
Total Carb
55 g
Sugars
17 g
Protein
29 g
Fibre
5 g
Preparation
Roast the beets
Preheat the oven to 450°F. Peel and medium-dice the beets. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, stirring halfway, 20 to 23 min., until tender.
Mise en place
Meanwhile, zest and cut off the top and bottom of the orange so it sits flat on your cutting board; cut away the peel and white pith. Thinly slice, then quarter. Roughly chop the lettuce. Tear the ciabatta into bite-size pieces.
Make the croutons
On a second lined sheet pan, toss the ciabatta with a generous drizzle of oil, ½ the remaining spices and S&P. Toast in the oven, 5 to 7 min., until beginning to brown. Set aside to cool.
Cook the shrimp
Meanwhile, pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with the remaining spices and S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium. Cook the shrimp*, 1 to 2 min. per side, until opaque and cooked through.
Make the vinaigrette
Meanwhile, in a large bowl, combine the vinegar, orange zest, 5 tbsp olive oil (double for 4 portions) and S&P.
Make the salad & serve
To the bowl of vinaigrette, add the lettuce, beets, orange slices and croutons; toss well. Divide the salad between your plates. Top with the shrimp. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
