Looking for a perfect spring salad recipe that’s as good for you as it is delicious? Make my roasted Beet Salad with Grilled Chicken, goat cheese, and almonds!
I inherited my love of beets from my mom and lately we’ve been experimenting with more beet recipes for you all. Beets are very long lasting in the fridge before you cook them and after. They’re very easy to prepare too.
You can either peel them before cooking them or wait and pull the skins off after cooking them. Just cut the ends off and set them together in one foil packet and pop them in the oven for about 50 minutes. Let them cool and they’re good to go! So easy! Don’t add any oil or salt and pepper. I meant it when I say put set them in the foil packet and do nothing else. It’s that easy.
I used my favorite perfect grilled chicken recipe here (with thyme instead of oregano), which is truly the backbone of The Rose Table. This is a great little make-ahead dish, as you can easily grill the chicken and prep the beets a day in advance and then put the salad together in mere minutes.
Beet Salad with Grilled Chicken
Serves 2
2 perfect grilled chicken breasts (recipe follows)
3 medium or 2 large beets
4 cups spring mix or spinach
2 oz goat cheese
2 Tbsp almonds
Balsamic vinaigrette
- Grill chicken according to recipe below. Set aside or refrigerate until ready to serve.
- Roast the beets: Preheat oven to 375 degrees Fahrenheit. Wrap the beets in a foil packet, place the foil packet on a baking tray, and bake for 40-50 mins until a knife inserted in the center pierces the beets easily. Unwrap and set aside until cool enough to handle, then pull the skins off.
- When ready to serve, pile spring mix on your serving plates, cut beets into small pieces and distribute over the greens. Sprinkle goat cheese and almonds, then top with grilled chicken breasts. Serve with your favorite balsamic vinaigrette.
Perfect Grilled Chicken
Boneless skinless chicken breast
Paprika
Onion powder
Garlic powder
Dried thyme
Sea salt
Black pepper
Olive oil
- Preheat a charcoal or gas grill to about 350-375 degrees. Take your chicken out of the fridge about twenty minutes before you want to grill. You never want to cook meat straight from the fridge!
- Rinse chicken breast and pat dry with a paper towel. Set your palm on chicken breast and carefully run a knife through the center parallel to your hand to slice each breast in half for thinner, faster cooking cutlets.
- Season chicken well on both sides with paprika, onion powder, garlic powder, dried thyme, sea salt, and freshly ground pepper.
- Drizzle cutlets with olive oil on both sides, rubbing the olive oil and spices in.
- Grill cutlets for 5 minutes per side or until internal temperature reaches 165 degrees. Let rest for five minutes before slicing and serving.
Love it? Pin it!
Leave a Reply