Go Back
Print

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

  1. Heat oven to 425° F.

  2. Trim the root and tip end of each beet, peel and cut into wedges.

  3. On a piece of non-stick foil, drizzle 1 tablespoon of olive oil over the beets and onions.

  4. Roast until tender, 20 to 25 minutes.

  5. Meanwhile, heat the remaining tablespoon of oil in a skillet over medium-high heat.

  6. Season the chicken with the pepper and cook until browned and cooked through, 5 to 6 minutes per side.

  7. In a large bowl, toss the warm beet mixture with the kale, spinach and lime juice. Serve with the chicken.