Cumin/Coriander Shrimp & Beetroot Salad w/ Oranges, Goat Cheese and Toasted Pecans

I was captivated by a delightful looking salad in my latest issue of Delicious magazine. I decided to make it for our lunch yesterday, although by the time I got finished playing in the kitchen, the salad we enjoyed was quite different from the original inspiration!.........

I wanted the salad to be a whole meal salad so I added shrimp for some extra protein. I tossed the shrimp along with some roasted beets in a concoction of crushed cumin and coriander, garlic, orange zest along with a touch of sugar and sea salt before a quick sear in a blazing hot pan. I substituted pecans for the hazel nuts in the Delicious salad and when it came to the dressing, I just had fun making up my own!

If you're trying to limit your fat and/or calories, wanting to stretch your grocery dollars (a pound of shrimp feeds four!) or just looking for a wonderful lunch or dinner entree for family or guests, give this flavorful, seasonal salad a try! I think it might end up on your favorite list as it is on ours!

Cumin/Coriander Shrimp & Beetroot Salad w/ Oranges, Goat Cheese and Toasted Pecans

Ingredients:
½ pound beets, roasted,* cooled and cut into bite size wedges, some grocers (Trader Jo's and Whole Foods in my area) carry packaged roasted beets in their produce section -  I use these when I'm in a hurry)
1 pound large shrimp
2 medium navel oranges,  zested
1 teaspoon crushed cumin seeds**
1 teaspoon crushed coriander seeds**
½ teaspoon granulated garlic
1 teaspoon sugar
½ teaspoon sea salt
2 tablespoons extra virgin olive oil
8-10 cups mixed winter salad greens; baby beet, arugula and spinach or any other favorite greens
⅓ cup goat cheese, crumbled***
1 cup pecans, toasted (to toast, I just place 1 cup pecans in a small pan along with 2 teaspoons of olive oil and a pinch of sea salt and roast in a 350 degree oven for 6-8 minutes or until deep golden brown, shake pan halfway through)
Orange & White Balsamic Vinaigrette

Directions:
1. Zest the two oranges and reserve zest. Cut a thin slice off the top and bottom of the oranges, then cut away all the skin and pith. Slice into the orange on either side of each segment, close to the dividing membranes, and drop the orange wedges into a bowl.

2. Combine the crushed cumin seed**, crushed coriander seed*, 2 teaspoons of the orange zest, granulated garlic, sugar and sea salt in a small bowl.

3. Place roasted beet wedges in a zippered bag and add 2 teaspoons of the herb/zest mixture and 1 teaspoon of olive oil and shake bag to mix well. Place in microwave for 30 seconds, remove set aside.
4. Place shrimp in a small bowl or zippered bag, add the rest of the herb mixture and rub gently with your hands to coat well.

5. Heat the 2 tablespoons of olive in a medium size sauté pan until very hot but not smoking. Add the shrimp in a single layer and cook for 1 minute or until underside is golden and slightly caramelized. Flip and sauté for another 1-2 minutes or until shrimp turn pink and curl slightly. Remove pan from heat and allow shrimp to finish cooking for a minute or two.

6. When ready to serve, arrange the greens, beetroot slices, orange segments and shrimp on each plate. Crumble the goat cheese and tuck the pieces in among the leaves. Drizzle with the Orange Balsamic Vinaigrette and scatter with the toasted pecans.

Notes:
*To roast beets, place them on a large piece of heavy duty foil. Bring edges of foil together and seal tightly. Place on a sheet pan and roast at 375˚F for 40-55 minutes or until tender when a knife is inserted - larger beets will take longer to roast.

**I use a small mortar and pestle to crush my cumin and coriander - if you don't have one just use the pre-ground version of these spices although freshly ground herbs are amazingly more flavorful.

***Goat cheese is much easier to crumble if you place it in the freezer for 20-30 minutes in advance.

Inspired by Delicious Magazine

PRINTABLE RECIPE

Orange & White Balsamic Vinaigrette

Ingredients:
1 medium orange, juiced (about 1/4 cup) and zested
2 tablespoons white balsamic vinegar
1/2 cup extra virgin olive oil
1 teaspoon Dijon-style prepared mustard
2 tablespoons honey
⅛ teaspoon cracked black pepper
¼ teaspoon sea salt

Directions:
Combine the orange juice, orange zest, vinegar, olive oil, mustard, honey, sea salt and pepper in a small jar with a tight fitting lid. Cover and shake until well combined. Can be refrigerated for up to 1 week - shake vigorously before serving, if olive oil has concealed because due to being refrigerated, warm slightly in microwave before shaking.

PRINTABLE RECIPE