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1 pound small beets, peeled and cut into 1/2-inch pieces
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2 tablespoons extra-virgin olive oil, divided
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¾ teaspoon salt, divided
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¾ teaspoon ground pepper, divided
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6 cups chopped kale
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1 ¼ pounds extra-large raw shrimp (16-20 count), peeled and deveined
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½ teaspoon dry mustard
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½ teaspoon dried tarragon
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3 tablespoons unsalted sunflower seeds, toasted
Sheet Pan Shrimp & Beets
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 Information
294
Calories
14g
Carbohydrates
30g
Protein
217mg
Potassium
10g
Fiber
15g
Sugar
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