Roasted Beet & Pickled Gulf Shrimp Recipe

Preheat and prepare beets

Preheat oven to 400°F (200°C). Trim beet greens close to the crown, scrub beets well to remove dirt, and pat dry.

Toss beets with 1 tablespoon olive oil, 1 teaspoon kosher salt and 1 teaspoon black pepper so they are evenly coated.

Wrap beets individually in aluminum foil or place in a small roasting pan covered tightly with foil. Roast on a sheet pan in the center of the oven for 40–60 minutes depending on beet size, until a paring knife slides easily to the center.

Remove from oven and let cool slightly (10–15 minutes), then unwrap and rub skins off with paper towels or peel with a small knife. Slice roasted beets into 1/4-inch rounds or wedges and keep warm or chill briefly if assembling cold.

Prepare pickling brine

In a small saucepan combine 1 cup apple cider vinegar, 1 cup water, 2 tablespoons sugar, 1 tablespoon kosher salt, 1 teaspoon peppercorns, and 1 bay leaf. Bring to a simmer over medium heat, stirring to dissolve sugar and salt. Once simmering, remove from heat and allow to cool slightly (2–3 minutes).

Cook shrimp

Bring a separate pot of lightly salted water to a gentle boil. Add shrimp and cook 1.5–2 minutes, until just opaque and pink (do not overcook). Immediately drain and transfer shrimp to an ice bath to stop cooking. Drain again and pat shrimp dry.

Place the cooked shrimp in a heatproof jar or bowl with the sliced red onion, sliced jalapeño, and dill sprigs (if using). Carefully pour warm brine over the shrimp and aromatics so they are fully submerged. Let cool to room temperature, then cover and refrigerate for at least 1 hour. For best flavor, refrigerate 3–4 hours. Shrimp will keep in the pickling liquid up to 48 hours.

If pickled shrimp are cold, remove from fridge 10 minutes before assembling so flavors loosen. Drain shrimp and reserve a tablespoon of pickling liquid to use as a brightener in the dressing if desired.

On a serving platter or on individual plates, arrange a bed of 2 cups baby arugula. Toss arugula lightly with 1 tablespoon extra-virgin olive oil and 1 teaspoon fresh lemon juice, then spread across the platter.

Arrange roasted beet slices over the arugula. Distribute pickled shrimp and a few slices of the pickled red onion and jalapeño evenly over the beets.

Scatter 2 ounces crumbled goat cheese (or feta) and 2 tablespoons toasted chopped pistachios or walnuts over the salad. Drizzle with a little of the reserved pickling liquid if desired, then finish with flaky sea salt (about 1/2 teaspoon) and 1/4 teaspoon freshly ground black pepper.

Serve immediately as an appetizer or light first course. Leftovers: store components separately (beets and shrimp in their brine) up to 48 hours; assemble just before serving.