Name: Roasted Beet and Spinach Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1 medium Beet; 2 cups Baby spinach; 1 oz Feta cheese; 0.25 oz Walnuts; 1 tsp Extra virgin olive oil; 1 tbsp Balsamic vinegar; 0.25 cup Red onion; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Dijon mustard

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 Spinach Salad

Oven-roasted beets and grilled chicken breast served over a bed of fresh spinach with a tangy balsamic glaze and crunchy toasted walnuts.

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NUTRITION

Protein

54.1g

Fat

21.7g

Carbs

28.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 medium Beet

2 cups Baby spinach

1 oz Feta cheese

0.25 oz Walnuts

1 tsp Extra virgin olive oil

1 tbsp Balsamic vinegar

0.25 cup Red onion

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dijon mustard

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PREPARATION

1
Preheat your oven to 400°F and wrap the whole beet in foil with a tiny drop of olive oil.
2
Roast the beet for 45-50 minutes until tender, then let it cool slightly before peeling and slicing into wedges.
3
Season the chicken breast with a portion of the sea salt and black pepper, then grill or pan-sear over medium-high heat until the internal temperature reaches 165°F.
4
In a small glass jar, whisk together the remaining olive oil, balsamic vinegar, Dijon mustard, and the rest of the salt and pepper.
5
Combine the fresh baby spinach, thinly sliced red onion, and toasted walnuts in a large mixing bowl.
6
Drizzle the balsamic dressing over the greens and toss gently to ensure every leaf is lightly coated.
7
Slice the grilled chicken into strips and arrange them over the salad along with the roasted beet wedges and crumbled feta cheese.