Shrimp and Beetroot Salad

Picky eaters. I don’t understand them. How can anyone possibly not want to explore all the amazing varieties of food out there at every chance they get? I love food. I love cooking food. I love growing food. I love trying new foods. Isn’t everyone like this?

No. And I somehow happened to marry one of those other people. Neal is one of the pickiest eaters I have ever encountered. I don’t think I realized this when we were dating or even engaged. Maybe that was because I was enamored with the amazing man that would become my husband or because I tried harder in the kitchen to impress. For whatever reason, I see clearly now that I’ve married a man who likes consistency and reliability. In other words he eats the same foods over and over again. He’s culinarily boring.

He use to keep quiet and tolerate my cooking adventures well. Not to brag, but it is pretty rare that I steer too far off course and create anything that isn’t pleasing to the palette. As our marriage has aged I’ve noticed he’s more prone to point out to me when he doesn’t care for something and these times are become numerous. Numerous enough that I have come to the realization I am yoked to a picky eater.

I explain this because the recipe I share with you here was one of the ones that was on the “Jenn Only” list because Neal hates beats. I love beats. They have been my favorite vegetable as a kid. Just don’t pickle them. Bless it, I hate a pickled beat, but I digress.

Neal was working late in the machine shop of a friend, working to rebuild two large wagons that had recently been added to our arsenal of hay baling equipment. When he told me he wouldn’t be home until late I knew it was my night to bust out the beats and make this delicious salad. It was fantastic. I even used the left over ingredients (minus the beats) to make two sandwich wraps to take to Neal for dinner while we worked. Maybe I can work with this picky eater I love after all.

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SHRIMP AND BEETROOT SALAD – one serving

8oz uncooked, easy peel shrimp
1T minced garlic
salt and pepper to taste
2.5 cups of chopped greens of your choice
1T feta cheese
1T slivered almonds
0.5 cups of sliced beets – cooked fresh and then sliced or canned sliced
2t olive oil
2t balsamic vinegar
2t dijon mustard

Thaw if necessary and peel shrimp. Place in bowl and toss with the garlic as well as the salt and pepper. Sauté over medium heat until thoroughly cooked. Set aside.

Plate the salad by layering the greens, feta, almonds, beets, and the shrimp. In a small bowel mix the oil, vinegar and mustard. Serve on the side.

 

 

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