After last weeks post about Nutrition and Fitness we received a number of requests for the recipe of the salad we used in the the post! SOOOOO here it is!
To Start and Helpful Tips:
Preheat oven to 400 degrees
Gather a baking sheet, mixing bowl
Thoroughly rinse produce and pat dry
Prepare a baking sheet with foil and cooking spray
Red beet juice is a strong dye (it's even used as food coloring), so cut red beets last to avoid staining other ingredients. Separate red and golden beets on baking sheet to keep colors distinct.
Shallots bring a slightly assertive onion-garlic flavor when used raw. Use to taste when adding to vinaigrette.
- 1 Shallot
- ¾ oz. Pistachios
- 2 Golden Beets
- 2 Red Beets
- 1½ fl. oz. Champagne Vinegar
- ½ oz. Honey
- 3½ oz. Baby Arugula
- 1 oz. Goat Cheese Crumbles
- olive oil
- salt and peper
1. Peel and slice shallot into very thin rounds. Coarsely chop pistachios. Trim tops off golden beet and red beet, peel, halve, and cut into ¼" dice. Keep beets separate. Rinse chicken breasts, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.
2. Place golden beets and red beets on separate halves of prepared baking sheet. Toss both with ½ tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Roast until tender, 20-25 minutes. Set aside to cool. While beets roast, make dressing.
3. Make the Dressing: Combine Champagne vinegar, honey, 2 Tbsp. olive oil, ¼ tsp. salt, and a pinch of pepper in a large mixing bowl. Add shallot rounds (to taste) and set aside.
4. Add arugula and beets to bowl with vinaigrette. Toss to coat. Garnish with goat cheese (breaking up with your hands if needed) and pistachios.