Chicken & Roasted Beet Salad

Name: Chicken & Roasted Beet Salad
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Ingredients: 1 pound fresh beets; 1 red onion (thinly sliced); 2 tbsp olive oil (extra virgin); ¼ tbsp black pepper; 1 pound chicken breasts (boneless, skinless ); 2 cups kale (thick stems removed); 2 cups baby spinach; 2 tbsp lime juice (fresh)

Julia Nelson

Less than a minute

Shortcuts

This is a great way to highlight beets. By roasting the beets, you impart an additional layer of flavor, making the last bite as memorable as the first.

Chicken & Roasted Beet Salad

Course Salad

Prep Time 35 minutes

Cook Time 25 minutes

Total Time 1 hour

Servings 4 persons

Ingredients

1 pound fresh beets
1 red onion thinly sliced
2 tbsp olive oil extra virgin
¼ tbsp black pepper
1 pound chicken breasts boneless, skinless
2 cups kale thick stems removed
2 cups baby spinach
2 tbsp lime juice fresh

Instructions

Heat oven to 425° F.
Trim the root and tip end of each beet, peel and cut into wedges.
On a piece of non-stick foil, drizzle 1 tablespoon of olive oil over the beets and onions.
Roast until tender, 20 to 25 minutes.
Meanwhile, heat the remaining tablespoon of oil in a skillet over medium-high heat.
Season the chicken with the pepper and cook until browned and cooked through, 5 to 6 minutes per side.
In a large bowl, toss the warm beet mixture with the kale, spinach and lime juice. Serve with the chicken.