Ingredients
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8 oz Beets - large chunks
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2 cups Kale - chopped
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10 oz Shrimp - large peeledDeveined and tails off
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1 tsp Tarragon - fresh chopped
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1 1/2 tbsp Sunflower seeds - toasted
Directions
Steps
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1
Done
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Preheat an oven to 425ºF. |
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2
Done
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Toss the beets in a little olive oil, season with salt and pepper and spread on to a very lightly oiled rimmed sheet pan. Roast for 15 minutes. |
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3
Done
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Toss the kale with 1 1/2 Tbsp of olive oil, season with salt and pepper and stir in with the beets. |
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4
Done
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Season the shrimp with tarragon and a little salt and pepper then scatter the shrimp over the top of the vegetables. Bake for a further 15 minutes or until the shrimp is fully cooked, |
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5
Done
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Serve in bowls and sprinkle with the toasted sunflower seed kernels. |
