Beet Salad

5 from 1 vote
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Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 2 servings
Calories: 378kcal

Ingredients

  • 1 cup Beets peeled and diced into small bite sized pieces
  • 4 oz Chicken breast boneless skinless
  • 1/4 Tbsp Montreal chicken seasoning or your favorite chicken seasoning rub
  • 4 cups Butter lettuce
  • 2 tbsp Goat cheese small crumbles
  • 2 tbsp Dried cranberries
  • 2 tbsp Cashews
  • 1/4 cup Red onion sliced thin
  • 1/2 cup Grape tomatoes halved
  • 2 slices Crusty bread toasted and drizzled with olive oil

DRESSING

  • 2 tsp Extra-virgin olive oil
  • 1/4 tsp Dijon mustard
  • 1/2 tsp Champagne vinegar
  • 1 clove Garlic grated
  • 1/4 tsp Honey to taste

Instructions

  • Preheat the oven to 375 degrees. Lay the beets on a foil lined baking sheet. Drizzle with oil and season with salt and pepper. Bake in the oven until tender. (Easily pierce with a fork). Then set aside to cool.
  • Preheat a grill pan on medium heat.
  • Generously season both sides of the chicken with seasoning and salt and pepper.
  • Grill the chicken on both sides to get nice markings then place into the oven and cook to an internal temperature of 160 degrees using a thermometer. Once cooked set on a cutting board to rest for 5 minutes before slicing.
  • Lay down the lettuce, top with chicken, beets, goat cheese, cranberries, cashews, onion, and tomatoes.
  • In the meantime, whisk all of the ingredients for the dressing in a bowl. Season with salt and pepper to taste. Add more honey if needed.
  • Dress the salad before serving with crusty bread on the side. (Be careful not to overdress the salad).

Nutrition

Calories: 378kcal | Carbohydrates: 43g | Protein: 23g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 358mg | Potassium: 904mg | Fiber: 6g | Sugar: 21g | Vitamin A: 3807IU | Vitamin C: 15mg | Calcium: 100mg | Iron: 4mg

Beet Salad

5 from 1 vote
Prep Time 20 minutes
Cook Time 15 minutes
Servings 2 servings
Calories 378 kcal

Ingredients
 
 

  • 1 cup Beets peeled and diced into small bite sized pieces
  • 4 oz Chicken breast boneless skinless
  • 1/4 Tbsp Montreal chicken seasoning or your favorite chicken seasoning rub
  • 4 cups Butter lettuce
  • 2 tbsp Goat cheese small crumbles
  • 2 tbsp Dried cranberries
  • 2 tbsp Cashews
  • 1/4 cup Red onion sliced thin
  • 1/2 cup Grape tomatoes halved
  • 2 slices Crusty bread toasted and drizzled with olive oil

DRESSING

  • 2 tsp Extra-virgin olive oil
  • 1/4 tsp Dijon mustard
  • 1/2 tsp Champagne vinegar
  • 1 clove Garlic grated
  • 1/4 tsp Honey to taste

Instructions
 

  • Preheat the oven to 375 degrees. Lay the beets on a foil lined baking sheet. Drizzle with oil and season with salt and pepper. Bake in the oven until tender. (Easily pierce with a fork). Then set aside to cool.
  • Preheat a grill pan on medium heat.
  • Generously season both sides of the chicken with seasoning and salt and pepper.
  • Grill the chicken on both sides to get nice markings then place into the oven and cook to an internal temperature of 160 degrees using a thermometer. Once cooked set on a cutting board to rest for 5 minutes before slicing.
  • Lay down the lettuce, top with chicken, beets, goat cheese, cranberries, cashews, onion, and tomatoes.
  • In the meantime, whisk all of the ingredients for the dressing in a bowl. Season with salt and pepper to taste. Add more honey if needed.
  • Dress the salad before serving with crusty bread on the side. (Be careful not to overdress the salad).

Nutrition

Calories: 378kcalCarbohydrates: 43gProtein: 23gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 43mgSodium: 358mgPotassium: 904mgFiber: 6gSugar: 21gVitamin A: 3807IUVitamin C: 15mgCalcium: 100mgIron: 4mg
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