Name: Roasted Beet and Goat Cheese Salad with Shrimp
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Large shrimp; 1 cup Red beets; 1 oz Goat cheese; 2 cup Mixed baby greens; 1 tbsp Walnuts; 1 tsp Extra virgin olive oil; 1 tbsp Balsamic vinegar; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Dried oregano

Roasted Beet and Goat Cheese Salad with Shrimp

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Roasted Beet and Goat Cheese Salad with Shrimp

Oven-roasted beets and succulent sautéed shrimp are tossed with velvety goat cheese and crunchy walnuts over a bed of crisp mixed greens.

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NUTRITION

Protein

50.3g

Fat

19.7g

Carbs

21.0g

SERVINGS

1 serving

INGREDIENTS

7 oz Large shrimp

1 cup Red beets

1 oz Goat cheese

2 cup Mixed baby greens

1 tbsp Walnuts

1 tsp Extra virgin olive oil

1 tbsp Balsamic vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Place the cubed red beets on the baking sheet, drizzle with a tiny splash of water, and roast for 25-30 minutes until tender when pierced with a fork.
3
While the beets roast, season the large shrimp with sea salt, black pepper, and dried oregano.
4
Heat a non-stick skillet over medium-high heat and sauté the shrimp for 2-3 minutes per side until they are pink and opaque.
5
In a large mixing bowl, whisk together the extra virgin olive oil and balsamic vinegar to create a simple dressing.
6
Add the mixed baby greens to the bowl and toss thoroughly to ensure every leaf is lightly coated.
7
Transfer the dressed greens to a serving plate and top with the warm roasted beets and sautéed shrimp.
8
Finish the salad by sprinkling the crumbled goat cheese and chopped walnuts over the top.