As the days grow shorter, I’d like to send summer off with something that still sparkles but feels just a bit more rooted. This entrée salad fits the bill—a lively mix of shrimp and arugula inspired by one I love at Valley Forge Trattoria in Phoenixville, Pennsylvania with a few personal flourishes for its seasonal sendoff.

The beets came courtesy of our Bryn Clovis CSA, and when beets show up, I find ways to use them. Especially when I can pair them with goat cheese (a favorite) and grilled shrimp (another favorite). It’s an unexpected trio that works beautifully.

But the star of this dish is the dressing—an emulsified Limoncello vinaigrette that’s smooth, punchy, and just a bit indulgent. You might think ‘lemon dressing, nothing new,’ but this one’s got character. The Limoncello brings a mellow sweetness and a subtle boozy zing that makes you take a second bite just to confirm what your tastebuds are telling you.

There’s no dairy in the dressing, but you’d be forgiven for thinking otherwise. It’s creamy by way of emulsification, not cream. The magic is in the mix.

Extra credit goes to the bottle of homemade Limoncello from Lauren M and Dawn M—they turn citrus and spirits into liquid gold before the holidays. I was lucky enough to have a bottle on hand, and it felt like the perfect occasion to put it to use.

While this dressing was made for this salad—grilled shrimp, roasted beets, arugula, goat cheese—it’s not a one-trick pony. Try it on grilled vegetables, or even a simple salad of baby greens and toasted nuts. It’s a finishing touch that keeps summer hanging on, just a little longer.

Interested in making your own Limoncello? I, too, have a recipe for it.

Shrimp and Beet Salad with Limoncello Dressing

Salad with a Limoncello twist

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Course Main Course

Servings 2

Ingredients

Dressing

2 tablespoons Limoncello
1 tablespoon freshly squeezed lemon juice ~1/2 lemon
1 teaspoon lemon zest ~1/2 lemon
1 teaspoon Dijon mustard
1 teaspoon honey
1/4 cup extra virgin olive oil
Kosher salt

Salad

4 small beets
3/4 pound of shrimp shells removed
2 medium garlic cloves minced
2 teaspoons extra virgin olive oil
4 ounces arugula
2 ounces goat cheese crumbled
Kosher salt

Instructions

Prepare the dressing:

In a small food processor, add Limoncello, lemon juice, lemon zest, Dijon mustard, honey and 1/2 teaspoon Kosher salt. Pulse until combined.
While the food processor is running, add the olive oil in a slow steady stream until emulsified. Taste add a little more lemon juice and/or salt if needed.
Transfer to a container and refrigerate until needed. Dressing will keep for 3 weeks.

Prepare the beets:

Preheat the oven to 375°F.
Clean beets and cut off tops and bottoms. You do not need to peel them. Depending on the size of beets, cut them in half or quarters. You want the pieces to be roughly the same size. Wrap tightly in aluminum foil. Place beets on a baking sheet. Roast for 45 to 60 minutes until they’re fork-tender.
When cool, peel skin off beets (you may want to wear rubber gloves as the juice stains your hands). Slice into circles or half circles. Transfer to a container and refrigerate until needed. Beets can be prepared up to 2 days in advance.

Prepare the salad:

Pat the shrimp dry with a paper towel and transfer to a medium bowl. Season with 1/2 teaspoon Kosher salt. Stir to lightly coat with about 2 teaspoons of olive oil (you may not need 2 teaspoons of oil) and garlic. Set aside.
Preheat the gas grill on high. You can skewer the shrimp (If using wooden skewers, soak in water for at least an hour prior to using) or use a grill basket.
Grill shrimp on high for 2 to 3 minutes per side.
Divide the arugula between two plates. Top with roasted beets, goat cheese and shrimp.
Drizzle dressing over the salad. You will likely have leftover dressing.
Serve immediately.