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
- 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
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.