Name: Zesty Roasted Beetroot and Goat Cheese Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 cup beetroot; 2 cups arugula; 0.5 oz goat cheese; 0.25 oz walnuts; 1 tsp olive oil; 1 tbsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp balsamic glaze

Zesty Roasted Beetroot and Goat Cheese Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Zesty Roasted Beetroot and Goat Cheese Salad

Tender grilled chicken breast paired with earthy roasted beets and creamy goat cheese over a bed of peppery arugula for a vibrant, nutrient-dense meal.

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NUTRITION

Protein

51.0g

Fat

19.5g

Carbs

20.5g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup beetroot

2 cups arugula

0.5 oz goat cheese

0.25 oz walnuts

1 tsp olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp balsamic glaze

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PREPARATION

1
Preheat oven to 400°F and wrap the scrubbed beetroot in foil, roasting until tender for about 45 minutes.
2
Season the chicken breast with half the sea salt and black pepper, then grill over medium-high heat for 6-7 minutes per side until fully cooked.
3
Once the beetroot is cool enough to handle, peel away the skin and dice into bite-sized cubes.
4
In a large bowl, whisk together the olive oil, lemon juice, and remaining salt and pepper to create a zesty dressing.
5
Toss the arugula in the dressing until lightly coated, then transfer to a serving plate.
6
Slice the grilled chicken and arrange it over the greens along with the roasted beets.
7
Top the salad with crumbled goat cheese and toasted walnuts, then finish with a light drizzle of balsamic glaze.