NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup golden beets

1 tbsp extra virgin olive oil

0.5 oz walnuts

1 tsp fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

1 cup arugula

1 tbsp lemon juice

1 tsp dijon mustard

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Peel the golden beets and cut them into uniform 1/2-inch cubes.

• 3

  Toss the beets on the baking sheet with half of the olive oil, minced rosemary, and a pinch of salt and pepper.

• 4

  Roast the beets for 25 to 30 minutes, or until they are tender and the edges are slightly caramelized.

• 5

  While the beets roast, season the chicken breast with the remaining salt and pepper.

• 6

  Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until cooked through.

• 7

  In a small bowl, whisk together the lemon juice and Dijon mustard to create a zesty dressing.

• 8

  In a large bowl, combine the roasted beets, toasted walnuts, and arugula.

• 9

  Drizzle the dressing over the beet mixture and toss gently to coat.

• 10

  Slice the chicken breast and serve it warm over the herb-roasted beet salad.