2 - 3roasted beetssee recipe on how to roast beets here
4cupspapayapeeled and cut into cubes
1tablespoonsherry or fig vinegar
1/2tablespoonfresh lemon juiceplus more if needed
Salt and ground black pepper to taste
6tablespoonsextra virgin olive oil
4kiwispeeled and sliced
Clean peeled and deveined shrimp by rinsing in lemon water. Pat dry and season with salt and black pepper to taste. Add garlic powder and oil and set aside to marinate for 15 - 20 minutes. When ready, remove from marinade. On a heated griddle or a hot frying pan, roast each shrimp 2- 3 minutes on each sides
In another small bowl, place sliced onion, red wine vinegar, salt and sugar. Mix well and let stand for about 30 minutes so the slices of the onion can soften. Drain liquid before serving.
To roast the beets, cut both end and wash to remove any dirt. Dry beets, and with a knife carefully create a few non-deep slit onto the skin. Place beets in a large piece of aluminum foil paper. Drizzle a small amount of oil on top of each beet and sprinkle salt. Close tight and place on a baking sheet. Roast in an 415 degree Fahrenheit oven for 40 to 45 minutes. Remove and let cool before removing skin and slicing.
To make the dressing, in a small bowl, whisk together sherry or fig vinegar, 1/2 teaspoon of lemon juice, salt and black pepper to taste and slowly add oil and continue to whisk constantly until smooth. Add additional seasoning if necessary.
Spinach, make sure leaves are cleaned and thoroughly washed
Peel and slice all kiwis and set aside.
To plate the salad, arrange all of the above on a plate, drizzle dressing and serve immediately.
Prepare each step one at a time.
It is best to prepare the ingredients that will take the most time to prepare, for example the beets.