I spent this morning walking through my parents’ garden with Daughter Number Four and my mother. During that time I had not planned on making roasted beets with cabbage and shrimp.
One of my brothers had planted a nice variety of vegetables and some of them were looking really good. Three of the four cabbages he planted were big and beautiful. The beets looked ready to harvest, too. We picked some ripe cherries and looked at the not quite ripe apricots. The tomatoes and peppers are blossoming, but definitely have some time before they’re ready.
A few hours later my brother came and had picked the cabbages and pulled the beets. He gave me some beets and a cabbage. I decided that was going to be dinner. Of course then I started thinking about how I could cook the beets and cabbage and what I could make with it. I had some frozen peel-on shrimp in the freezer. It sounded like a good combination. Because it isn’t overly hot today so I decided on roasted beets with cabbage and shrimp. I served the dish topped with a Marie Rose sauce.
It turned out fabulously! Daughter number four LOVED the roasted beets with cabbage and shrimp. The other girls were not as fond of it, and the Hubs was less impressed than I was, but enjoyed parts of it. He did say he prefers his beets pickled and thought the sauce was too spicy.
I have to say that it is very rewarding to cook a meal using the foods grown in your own (or your family’s) garden and know that it is 100% organic and 100% delicious!
Roasted Beets and Cabbage with Shrimp
- 1 head cabbage cut into bite size chunks
- 6 beets cleaned and sliced
- 1 Tablespoon olive oil
- Sea Salt
- 1 pound shrimp peeled and deveined
- 2 Tablespoons Mayonnaise
- 1 Tablespoon Sweet Chili Sauce
- ½ Tablespoon ketchup
Preheat the oven to 375 degrees. In a large bowl, toss the vegetables with the olive oil and sea salt until coated. Spread the vegetables onto a baking sheet. Bake for 15 minutes and flip vegetables over. Bake for 15 more minutes and check for doneness. I like my roasted vegetables a little crisp. If needed bake another 10-15 minutes.
While the vegetables are cooking, place a pot of water on the stove to boil. When the water comes to a boil add the shrimp and cook for 3 minutes until light pink. Drain immediately so they do not overcook.
In a small bowl combine the mayonnaise, chili sauce and ketchup. Stir until smooth.
Plate the vegetables, top with shrimp and sauce.