Roasted Beet, Fennel & Shrimp Salad

Name: Roasted Beet, Fennel & Shrimp Salad
Total time: 60 min
Yield: 4
Ingredients: 1/2 c cooked barley; 3 1/2 mm fennel bulb; 3 mm beet; 1/2 tsp salt; 1/4 tsp ground pepper; 1 1/2 tsp minced shallot; 1 Tbsp dijon mustard; 2 Tbsp extra-virgin olive oil; 4 Tbsp red- or white-wine vinegar; 4 kg cooked, peeled shrimp , tails left on if desired; c lightly packed watercres; 2 c lightly packed arugula; fennel frond for garnish

1 hr(s) 0 mins

Total time

4

Serving

13

Ingredients

Enable cook mode

Ingredients

¹⁄₂

ccooked barley

3¹⁄₂

mmfennel bulb

mmbeet

¹⁄₂

tspsalt

¹⁄₄

tspground pepper

1¹⁄₂

tspminced shallot

Tbspdijon mustard

Tbspextra-virgin olive oil

Tbspred- or white-wine vinegar

kgcooked, peeled shrimp , tails left on if desired

clightly packed watercres

clightly packed arugula

fennel frond for garnish

Directions

Step 1

Preheat oven to 425 degrees F.

Step 2

Peel beets. Then cut beets and fennel in into quarters. Toss with olive oil, salt and pepper. Roast on a foil lined baking sheet until fork tender and golden brown.

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