Name: Roasted Beet and Feta Salad with Walnuts
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 cup red beets; 1 oz feta cheese; 0.5 oz walnuts; 2 cups arugula; 1 tsp extra virgin olive oil; 1 tbsp balsamic vinegar; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano

Roasted Beet and Feta Salad with Walnuts

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

YOUR SOLIN GENERATED RECIPE

Roasted Beet and Feta Salad with Walnuts

Oven-roasted beets and sliced grilled chicken breast served over peppery arugula with creamy feta and crunchy toasted walnuts.

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NUTRITION

Protein

53.2g

Fat

25.9g

Carbs

21.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup red beets

1 oz feta cheese

0.5 oz walnuts

2 cups arugula

1 tsp extra virgin olive oil

1 tbsp balsamic vinegar

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

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PREPARATION

1
Preheat your oven to 400°F and wrap the whole beets in aluminum foil, roasting for 45-60 minutes until tender.
2
Season the chicken breast with sea salt, black pepper, and dried oregano, then grill over medium-high heat for 6-7 minutes per side.
3
Once the beets are cool enough to handle, rub off the skins under cold water and dice them into bite-sized cubes.
4
Toast the walnuts in a small dry skillet over medium heat for 2-3 minutes until they become fragrant and lightly golden.
5
In a small bowl, whisk together the extra virgin olive oil and balsamic vinegar to create a simple, clean dressing.
6
Place the fresh arugula in a large bowl and toss gently with the balsamic dressing until the leaves are lightly coated.
7
Slice the grilled chicken breast into thin strips and arrange them over the bed of arugula.
8
Top the salad with the diced roasted beets, crumbled feta cheese, and toasted walnuts before serving immediately.