Ingredients
- 1 pound shrimp (16-20 count), peeled, deveined
- 1/4 cup good olive oil
- 1/4 cup Juice of one lemon
- 1/4 cup Fine sea salt
- 1/4 cup Fresh Ground Black Pepper
- 1 pound beets, green tops removed, washed
- 2 tablespoon olive oil
- 1/4 cup kosher salt
- 1/2 pound fresh goat cheese
- 2 pound shallots, minced
- 2 tablespoon sherry vinegar
- 2 tablespoon good olive oil
- 1/2 pound mizuna
- 2 ounce good olive oil
- 2 ounce Juice of 1 lemon
Preparation
Baking Directions:
Season beets with salt and pepper, dress with olive oil, wrap in foil and roast in oven on a small layer of kosher salt on a sheet pan at 400 degrees F until tender all the way through (check with a small paring knife).
When done, remove from oven, allow to cool slightly, then remove skin with a paring knife.
Place in refrigerator to cool.
Combine goat cheese, shallots, vinegar, olive oil.
Adjust seasoning to taste.
Some goat cheeses require a bit of seasoning.
Season shrimp and dress with olive oil.
Grill approximately 2 minutes per side.
Time may vary due to variations in grills.
When done, remove from grill and add lemon juice.
Dress mizuna with olive oil and lemon juice, salt and pepper.
Serving Directions:
To serve: Slice beets and arrange on plate with goat cheese, shrimp and mizuna.
