Roasted Shrimp and Green Beans with Horseradish-Celery Root Slaw

Ingredients:

For the Slaw:
2 medium celery roots, peeled and cut into matchsticks
2 medium sweet apples, such as Gala or Pink Lady, cored and cut into matchsticks
½ cup dried cranberries (optional)
½ cup mayonnaise
2 T fresh lemon juice
1 T prepared horseradish (or more, to taste)
2 tsp finely chopped fresh tarragon
1 tsp finely grated lemon zest
Sea salt to taste
Freshly ground black pepper, to taste

For the Shrimp and Green Beans:
1 lb. green beans
2 T extra-virgin olive oil, divided use
1 T balsamic vinegar
Sea salt to taste
Freshly ground black pepper, to taste
1 lb. shrimp, peeled, deveined, and tails removed
1 tsp finely grated lemon zest

Directions:
Make the slaw: In a large bowl combine the celery roots, apples and dried cranberries. In a separate bowl whisk together the mayonnaise, lemon juice, horseradish, tarragon and lemon zest. Pour over the slaw and toss to coat. Season to taste with salt and pepper. Add more horseradish if desired. Cover and refrigerate until ready to serve.

Make the shrimp and green beans: Preheat the oven to 400°F. Line 2 baking sheets with parchment paper. Scatter the green beans on one baking sheet. Drizzle with 1 tablespoon of olive oil, the balsamic vinegar and a pinch of salt and pepper. Toss to coat. Roast for 15 minutes.

While the bean roast, in a large bowl toss the shrimp with the remaining 1 tablespoon of olive oil, the lemon zest and a pinch of salt and pepper. Place the shrimp in an even layer on the remaining baking sheet. After the beans have roasted for 15 minutes, add the shrimp to the over and continue roasting the beans and the shrimp for 5 minutes, or until the shrimp are pink and cooked through. Serve with the slaw.

Serves 4.