Earthy beets and juicy oranges thrive in the colder months. Toss them with quick-cooking shrimp, grains, and greens, for a light and bright salad during peak citrus season.
What You Get
Shrimp (see note below)
Meyer lemon vinaigrette
Pre-washed salad mix
What You’ll Need
Salt and freshly ground pepper
Makes 3 servings
Active Time: 15 minutes
Total time: 15 minutes
Preheat the oven to 400°F. Line a sheet pan with foil.
Drain the shrimp and pat dry with paper towels. Pile the shrimp on the prepared pan, drizzle with 1 tablespoon olive oil, season with a pinch of salt, and toss to coat. Bake until the shrimp is bright pink and tightly furled, about 5 minutes.
Meanwhile, prep the orange: Cut off the top and bottom, then trim away the white pith and peel, starting from the top and following the curve of the fruit. Slice the orange into rounds. Cut the beets into bite-size pieces, depending on size. In a bowl, combine the orange, beets, farro, and warm shrimp. Drizzle with two-thirds of the vinaigrette, season with a pinch of salt, and toss to coat.
Fold in half of the salad mix, reserving the rest for another use. Add the feta, drizzle with the remaining vinaigrette, and season with salt and pepper to taste. Heap the salad on plates, grind with pepper, and serve.
Note: The shrimp arrives frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place it in a bowl of cold water for about 5 minutes, then drain and pat dry.