Shrimp Caesar Salad with Beetroot

Instructions

1. 1

   Cook the beetroot

   • Place the whole, scrubbed beetroots in a pot and cover with water.
   • Bring to a boil, then reduce heat to a simmer.
   • Cook for 20-25 minutes, or until tender when pierced with a fork.
   • Drain and run under cold water. The skins should peel off easily. Slice or cube the beets and set aside.
2. 2

   Make the Caesar dressing

   • In a small bowl, whisk together the Greek yogurt, grated parmesan, lemon juice, dijon mustard, minced garlic, minced anchovy fillets, and 2 tsp of olive oil.
   • Season with salt and black pepper.
   • Whisk until smooth and creamy. Set aside.
3. 3

   Cook the shrimp

   • Pat the shrimp dry with a paper towel.
   • Heat 2 tbsp of olive oil in a non-stick skillet or grill pan over medium-high heat.
   • Add the shrimp in a single layer and cook for 1-2 minutes per side, until pink and opaque.
   • Remove from the pan and set aside.
4. 4

   Assemble the salad

   • In a large bowl, add the chopped romaine lettuce.
   • Pour about half of the dressing over the lettuce and toss gently to coat the leaves evenly.
   • Divide the dressed lettuce among four serving bowls.
   • Top with the grilled shrimp and cooked beetroot.
   • Drizzle with the remaining dressing and serve immediately.