Roasted Beet Salad

Prep Time 20

Cook Time 15

Servings servings

Calories 591kcal

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

US Customary - Metric

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