Shrimp And Beet Winter Salad With Seared Halloumi Recipe

Shrimp And Beet Winter Salad With Seared Halloumi Recipe: Some salads, like Caesar, wedge, and cobb, are always a hit with us. You can always count on simple, fresh salads for dinner or a light, healthy lunch when you need to make something quickly. But once in a while, it’s fun to think about your salad and make something new. The beet is one of our favorite winter veggies. It is full of healthy nutrients and can make you feel better all around.

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It’s a well-known superfood, but its earthy taste makes it hard to build a salad around. Michelle McGlinn, our producer, says the key is to pair it with strong, salty, and nutty tastes, like those in the salad below. Before cooking, paprika, honey, and pepper powder are used to cover the shrimp. Salty halloumi is seared until it turns brown.

A salty and bright tahini sauce is mixed into the kale and farro salad. This brings out the mild sweetness in the roasted beets, which are otherwise very earthy. The salad tastes great, is good for you, and is bright, which is great for a lunch in the snow.

Shrimp And Beet Winter Salad With Seared Halloumi Recipe

Ingredients

• For the beets
• 4 beets, peeled and thinly sliced
• 2 tablespoons olive oil
• 2 teaspoons salt
• 2 teaspoons pepper

For the dressing

• ¼ cup tahini
• 1 clove garlic, grated
• Juice from ½ lemon
• 2 tablespoons olive oil
• ¼ cup water
• Salt, to taste]

For the shrimp

• 1 pound shrimp, peeled and deveined
• 1 tablespoon honey
• 1 tablespoon chili powder
• 2 teaspoons paprika
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon pepper

For the salad

• 8 ounces halloumi cheese, sliced
• 1 cup cooked farro
• 5 ounces kale, or about 5 cups

Directions

• Preheat the oven to 425 F.
• Arrange beets on a parchment-lined sheet.
• Toss beets with 2 tablespoons olive oil, 2 teaspoons salt, and 2 teaspoons pepper.
• Roast for 15–20 minutes, until tender. Set aside.
• To make the dressing, whisk together the tahini, 1 clove grated garlic, lemon juice, and 2 tablespoons olive oil.

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• Vigorously whisk the water into the dressing until combined. Season to taste with salt.
• In the meantime, add shrimp to a large bowl.
• Toss with honey, ¼ cup olive oil, chili powder, paprika, 3 cloves minced garlic, 1 teaspoon salt, and 1 teaspoon pepper.
• Let shrimp marinate for up to 30 minutes.
• Heat ¼ cup olive oil in a skillet over medium heat.
• Once hot, add halloumi pieces and fry until golden brown, about 2 minutes.

• Flip and fry the other side of the halloumi, then remove from the oil.
• In the same skillet, add the shrimp and marinade.
• Cook until shrimp is pink and opaque, 3–4 minutes, then remove from the heat.
• To assemble the salad, first massage the kale in a large bowl.
• Toss the kale with the dressing.
• Add the farro, shrimp, and beets, then toss to combine.
• Top with halloumi to serve.

Nutrition