Beets: Un-BEET-able Citrus Salad

Shared with me by: Ben (son)

A complete meal, light and refreshing

Ingredients

  • 1 lb. pre-cooked boneless, skinless chicken breasts, thinly sliced
  • 10-oz. pkg. mixed greens
  • 2 oranges, peel 1 and cut into wedges (use the other for juice in dressing)
  • 2 Tbls. goat cheese crumbles
  • 3 small beets, roasted

Citrus Dressing

  • 2 Tbls. canola oil
  • 3 Tbls. fresh orange juice
  • 1 Tbls. good balsamic vinegar
  • ¼ t. white sugar or 1 t. agave
  • 1 t. Dijon mustard
  • 1 t. minced onion
  • ¼ t. course black pepper

Instructions

To Roast Beets: Wrap the beets individual in aluminum foil and place them on a sheet pan. Heat oven to 400 degrees. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Wearing clear plastic throw-away gloves, peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.

In a small bowl, whisk together to oil, orange juice, balsamic vinegar, sugar or agave, mustard, onion and pepper. Set aside.

Divide the salad greens evenly onto 4 plates. Arrange the beets, orange wedges and chicken evenly over the greens. Sprinkle with goat cheese and drizzle with dressing.

NOTE: You can also make this salad as a side salad without the chicken. I added roasted almonds instead