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