Healthy Side Dish Recipes Healthy Vegetable Side Dish Recipes Healthy Beets Side Dish Recipes Healthy Roasted Beets Recipes Sheet-Pan Shrimp & Beets 4.0 (2) 2 Reviews 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. By Breana Lai Killeen, M.P.H., RD Breana Lai Killeen, M.P.H., RD Instagram Breana Lai Killeen, M.P.H., RD, is EatingWell's former test kitchen & editorial operations manager. During her time at EatingWell, Breana oversaw the development, production and nutrition analysis of 500-plus recipes per year and helped manage day-to-day operations to keep everything running smoothly. Breana has a master's degree in public health from the University of North Carolina at Chapel Hill, is a graduate of Le Cordon Bleu London, a Wine Spirit & Education Trust-trained sommelier and a registered dietitian. EatingWell's Editorial Guidelines Updated on June 8, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Additional Time: 20 mins Total Time: 35 mins Servings: 4 Yield: 4 servings Nutrition Profile: Dairy-Free Egg Free Gluten-Free Healthy Aging Healthy Immunity Healthy Pregnancy High-Protein Low Added Sugars Low Carbohydrate Low-Calorie Nut-Free Jump to Nutrition Facts Ingredients 1 pound small beets, peeled and cut into 1/2-inch pieces 2 tablespoons extra-virgin olive oil, divided ¾ teaspoon salt, divided ¾ teaspoon ground pepper, divided 6 cups chopped kale 1 ¼ 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 Directions Preheat oven to 425 degrees F. 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. Rate it Print Nutrition Facts (per serving) 266 Calories 11g Fat 15g Carbs 29g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 1 cup vegetables & 4 oz. shrimp Calories 266 % Daily Value * Total Carbohydrate 15g 5% Dietary Fiber 5g 17% Total Sugars 8g Protein 29g 58% Total Fat 11g 14% Saturated Fat 2g 8% Cholesterol 199mg 66% Vitamin A 2663IU 53% Vitamin C 35mg 38% Folate 172mcg 43% Sodium 681mg 30% Calcium 141mg 11% Iron 2mg 12% Magnesium 90mg 21% Potassium 873mg 19% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved