Beet Salad With Shrimp Recipe

Cook and slice beets

If using raw beets: trim greens, scrub well. Roast whole beets wrapped in foil at 400°F (200°C) for 45–60 minutes until tender, or simmer in salted water 30–40 minutes. Let cool, peel (skins slip off with a towel), and slice into 1/4-inch rounds or wedges. Measure 1 cup each of golden and red beets and keep warm or chill as desired.

Segment blood oranges: Using a sharp knife, cut off top and bottom, slice away peel and pith, then cut between membranes to release segments into a bowl. Reserve any juices for the vinaigrette.

Combine 1/4 cup fresh blood orange juice, 1 tbsp lemon juice, 1 tbsp champagne vinegar, 1 tsp honey, and 1 tsp Dijon mustard in a small bowl or jar. Whisk to combine.

Slowly whisk in 3 tbsp extra virgin olive oil until emulsified. Season with a pinch of salt and a pinch of black pepper; taste and adjust sweetness or acidity as needed. Reserve vinaigrette at room temperature.

Pat shrimp dry with paper towels. In a bowl toss the shrimp with 1 tbsp olive oil, 1 tsp minced garlic, 1 tsp lemon zest, 1 tsp smoked paprika, and 3 pinches each of sea salt and black pepper. Let sit 5 minutes to marinate briefly.

Heat a large skillet over medium-high heat until hot. Add a small drizzle of oil if skillet is dry. Add shrimp in a single layer and cook 1.5–2 minutes per side (depending on size) until opaque, curled and just cooked through. Avoid overcooking. Remove from heat and set aside to cool slightly.

In a large bowl combine 4 cups wild baby arugula and 2 cups mixed salad greens. Add the sliced golden and red beets and gently toss with about half the vinaigrette to coat (reserve remaining vinaigrette to finish).

Divide greens and beets among 4 plates or one large serving platter. Arrange blood orange segments evenly over the greens.

Top each portion with 3 cooked Gulf shrimp (or arrange all 12 over platter). Scatter 3 oz goat cheese crumbles, 1 cup toasted chopped walnuts or pecans, and 2 tbsp sliced chives over the salad.

Drizzle remaining vinaigrette over the assembled salads, or serve extra on the side. Finish with an additional pinch of flaky sea salt and freshly ground black pepper to taste.

Serve immediately so shrimp are slightly warm or room temperature and greens remain crisp. Leftovers: keep vinaigrette separate and store components in airtight containers up to 2 days; add nuts and goat cheese just before serving.