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Shrimp & Beet Salad with Passion Fruit Vinaigrette

Shrimp & Beet Salad with Passion Fruit Vinaigrette

This is the kind of summer salad I actually get excited about. Sweet roasted beets, juicy tomatoes, smoky grilled shrimp, salty feta, crunchy pistachios, fresh basil, and the brightest passion fruit vinaigrette. Fresh, colorful, and perfect for hosting or when you want a salad that feels a little special but still works as a full meal
 
Serves: 4
Prep time: 15 minutes
Cook time: 45 to 60 minutes
Total time: 1 hour

  • INGREDIENTS

    Shrimp:

    1 lb Large shrimp, peeled and deveined

    1 tbsp Olive oil

    1 tsp Garlic powder

    ½ Lemon's worth of zest

    ½ tsp Smoked paprika

    ½ tsp Cajun seasoning

    Salt

    Freshly cracked pepper

     

    Salad:

    2 Golden beets

    2 Red beets

    2 cups Colorful cherry tomatoes, halved

    ⅓ cup Crumbled feta

    ⅓ cup Roasted pistachios, chopped

    ¼ cup Fresh basil

     

    Passion fruit Vinaigrette:

    2 Passion fruits pulp

    ¼ cup Extra virgin olive oil

    1 tbsp Champagne vinegar

    1 tbsp Fresh lemon juice

    1 tsp Dijon mustard

    1 to 2 tsp Honey

    Salt

    Pepper

  • INSTRUCTIONS

    Salad:

    1. Roast the whole beets at 400°F for 45 to 60 minutes, until easily pierced with a knife. Cool, peel, and cut into wedges

     

    Passion Fruit Vinaigrette:

    2. Whisk together all Vinaigrette ingredients

     

    Shrimp:

    3. Pat the shrimp dry. Toss the shrimp with olive oil and seasonings, then thread onto skewers. If using wooden skewers, soak them for 20 minutes first. Grill or cook in a cast-iron skillet over medium-high heat for 2 to 3 minutes per side

     

    Assemble:

    4. Arrange the beets and tomatoes on a platter. Top with shrimp, feta, pistachios, and basil, then drizzle with the passion fruit vinaigrette

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