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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.

Source: EatingWell Magazine, March/April 2018

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Ingredients

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Directions

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  • Preheat oven to 425 degrees F.

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  • Toss beets with 1 tablespoon oil and 1/4 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 1/4 teaspoon each salt and pepper in the bowl. Stir into the beets on the baking sheet.

  • Sprinkle shrimp with mustard, tarragon and the remaining 1/4 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.

Nutrition Facts

1 cup vegetables & 4 oz. shrimp
266 calories; protein 28.9g; carbohydrates 14.8g; dietary fiber 4.8g; sugars 8.4g; fat 11.1g; saturated fat 1.5g; cholesterol 198.6mg; vitamin a iu 2663.1IU; vitamin c 34.5mg; folate 172.4mcg; calcium 141mg; iron 2.2mg; magnesium 90.2mg; potassium 872.9mg; sodium 680.7mg.

1 1/2 vegetable, 3 1/2 lean protein, 2 fat

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