Beet and Chicken Salad

2-4 Servings

Gil

Delicious with or without chicken. Beets and chicken can be cooked on barbecue. 

Ingredients

4 small beets

2- 4 boneless, skinless chicken breasts, optional

Salt, optional

1/4 tsp black pepper

2 cups beets leaves

Dressing ingredients 

1/4 cup balsamic vinegar

1 tablespoon olive oil

2 tablespoons low sodium vegetable broth

1 tablespoon honey or 2 packets artificial sweetener

2 tsp Dijon mustard

1 clove garlic, minced

8 cups chopped letttuce or spring mix, washed

1/2 cup crumbled goat cheese

1/3 cup chopped walnuts 

Instructions

Preheat oven to 375 F. Grease a baking sheet with cooking spray or oil. 

Clean beets and wrap in foil. Place chicken and beets on baking sheet. Coat chicken wih oil or cooking spray.  Salt and pepper chicken. Bake chicken for 25-30 minutes. Bake beets 40 to 50 minutes. 

Remove baked chicken from oven and let cool. Slice chicken in thin slices and keep warm.

Remove baked beets from oven and let cool. Peel beets and cut in 1/2-inch cubes.

Meanwhile add beet leaves to boiling water and boil for 2-5 minutes, until leaves are tender. Drain and cut leaves in 1 1/2-inch strips perpendicular to the spine. 

In small bowl add dressing ingredients: balsamic vinegar, olive oil, vegetable broth, honey, Dijon mustard and garlic. Whisk dressing. Add cubed and cooked beets stir and set aside.

In large bowl add lettuce or spring mix. Add dressing and toss until coated. 

For 4 servings, place one quarter of salad on four plates. Top each plate with chicken, goat cheese and walnuts.

Serve immediately. 

Tip: 

Serve dish as a meal for two with chicken or as a side salad for four without chicken.