1 medium beet, sliced and roasted in glaze (according to the recipe below)
4-6 celery pieces, roasted in glaze (according to the recipe below)
8 shrimp
1 teaspoon butter and 1 teaspoon olive oil
1/4 mango
2 bunches of arugula
2 pieces of crumbled goat cheese or feta
Orange dressing:
2 tablespoons first-pressed olive oil
4 tablespoons freshly squeezed orange juice
1/2 teaspoon grated orange zest (only the orange part)
1 tablespoon liquid honey
sea salt and freshly ground black pepper
Vegetables (beets and celery) glazed with honey, oil and vinegar*
3 medium beets
1 celery
Glaze:
2 tablespoons liquid honey
2 tablespoons first-pressed olive oil
2 tablespoons white wine vinegar
leaves from 1 sprig of rosemary (fresh thyme or dried herbs)
Preparation
Shrimp salad: Prepare beets and celery as in the recipe below. Sauté the shrimp in 1 teaspoon butter and 1 teaspoon olive oil for 1 minute on each side. Season with salt and pepper. Slice the mango. Rinse and dry the arugula. Mix the dressing ingredients in a small bowl. Place a bunch of arugula in deep plates, add roasted vegetables, mango, shrimp and goat cheese or feta. Drizzle with orange dressing.
Vegetables (beets and celery) glazed: Preheat the oven to 200 degrees. Scrub beets and celery with a brush (don't peel), cut celery in half. Wrap in aluminum foil, arrange on a baking sheet and place in the oven. Roast for 45 minutes. In the meantime, prepare the glaze by mixing honey, olive oil, wine vinegar and herbs. Remove vegetables from the oven (don't turn off the heat), unwrap from the foil. Cut into smaller pieces, coat with glaze and arrange on a baking sheet lined with baking paper. Place in the preheated oven and roast for 30 minutes.
