Ingredients
- 4 medium Beets peeled and sliced 1/4 inch thick
- 2 tbsp Extra-virgin olive oil
- 3/4 lb Chicken breast boneless skinless butterflied
- 6 cups Arugula
- 1/4 cup Red onion thinly sliced
- 4 tbsp Goat cheese crumbled
- 1 Peaches pitted and sliced
- 4 tbsp Pistachio nuts roughly chopped
- 4 slices Crusty bread toasted and drizzled with olive oil
DRESSING
- 4 Tsp Extra-virgin olive oil
- 1 Tsp Dijon mustard
- 1 tsp Orange zest
- 2 Tsp Pure Pomegranate juice
- 1 cloves Garlic grated
Instructions
- Preheat the oven to 375 degrees.
- Preheat a grill or grill pan on medium heat.
- Place the beets on a foil lined baking sheet. Drizzle with olive oil, season with salt and pepper. Bake the beets until tender, about 15 - 20 minutes. Set aside to cool.
- Generously season both sides of the chicken with salt and pepper.
- Grill the chicken on both sides to an internal temperature of 160 degrees using a thermometer. Once cooked set on a cutting board to rest for 5 minutes before slicing.
- In the meantime, whisk all of the ingredients for the dressing in a bowl. Season with salt and pepper to taste. Adjust any of the ingredients if necessary.
- Lay the cooled beets on the arugula. Top with onion, chicken, goat cheese, peaches, and pistachios.
- Dress the salad before serving with crusty bread on the side.
Notes
Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half.
Nutrition
Calories: 591kcal | Carbohydrates: 31g | Protein: 33g | Fat: 37g | Saturated Fat: 8g | Cholesterol: 76mg | Sodium: 341mg | Potassium: 964mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1131IU | Vitamin C: 23mg | Calcium: 117mg | Iron: 5mg
Roasted Beet Salad
Ingredients
- 4 medium Beets peeled and sliced 1/4 inch thick
- 2 tbsp Extra-virgin olive oil
- 3/4 lb Chicken breast boneless skinless butterflied
- 6 cups Arugula
- 1/4 cup Red onion thinly sliced
- 4 tbsp Goat cheese crumbled
- 1 Peaches pitted and sliced
- 4 tbsp Pistachio nuts roughly chopped
- 4 slices Crusty bread toasted and drizzled with olive oil
DRESSING
- 4 Tsp Extra-virgin olive oil
- 1 Tsp Dijon mustard
- 1 tsp Orange zest
- 2 Tsp Pure Pomegranate juice
- 1 cloves Garlic grated
Instructions
- Preheat the oven to 375 degrees.
- Preheat a grill or grill pan on medium heat.
- Place the beets on a foil lined baking sheet. Drizzle with olive oil, season with salt and pepper. Bake the beets until tender, about 15 - 20 minutes. Set aside to cool.
- Generously season both sides of the chicken with salt and pepper.
- Grill the chicken on both sides to an internal temperature of 160 degrees using a thermometer. Once cooked set on a cutting board to rest for 5 minutes before slicing.
- In the meantime, whisk all of the ingredients for the dressing in a bowl. Season with salt and pepper to taste. Adjust any of the ingredients if necessary.
- Lay the cooled beets on the arugula. Top with onion, chicken, goat cheese, peaches, and pistachios.
- Dress the salad before serving with crusty bread on the side.
Notes
Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half.
Nutrition
Calories: 591kcalCarbohydrates: 31gProtein: 33gFat: 37gSaturated Fat: 8gCholesterol: 76mgSodium: 341mgPotassium: 964mgFiber: 4gSugar: 11gVitamin A: 1131IUVitamin C: 23mgCalcium: 117mgIron: 5mg
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