For this easy sheet-pan dinner, beets get a head start in the oven while you prep the shrimp and kale. For a prettier presentation, leave the shrimp tails intact. Serve this one-pan recipe with a cool glass of rosé.
Nutrition per serving may change if servings are adjusted.
1 pound small beets, peeled and cut into ½-inch pieces
2 tablespoons extra-virgin olive oil, divided
¾ teaspoon salt, divided
¾ teaspoon ground pepper, divided
6 cups chopped kale
1¼ pounds extra-large raw shrimp (16-20 count), peeled and deveined
½ teaspoon dry mustard
½ teaspoon dried tarragon
3 tablespoons unsalted sunflower seeds, toasted
Preheat oven to 425°F.
Toss beets with 1 tablespoon oil and ¼ teaspoon each salt and pepper in a large bowl. Spread evenly on a rimmed baking sheet. Roast for 15 minutes.
Toss kale with the remaining 1 tablespoon oil and ¼ teaspoon each salt and pepper in the bowl. Stir into the beets on the baking sheet.
Sprinkle shrimp with mustard, tarragon and the remaining ¼ teaspoon each salt and pepper. Place on top of the vegetables. Roast until the shrimp are cooked and the vegetables are tender, 10 to 15 minutes more.
Transfer the shrimp to a serving platter. Stir sunflower seeds into the vegetables and serve with the shrimp.
266 calories;11 g fat(1 g sat); 5 g fiber; 15 g carbohydrates; 29 g protein; 172 mcg folate; 199 mg cholesterol; 8 g sugars; 0 g added sugars; 2,663 IU vitamin A; 34 mg vitamin C; 141 mg calcium; 2 mg iron; 681 mg sodium; 873 mg potassium
Vitamin C (57% daily value), Vitamin A (53% dv), Folate (43% dv)