Name: Roasted beet and goat cheese salad
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 7 oz red beets, trimmed and scrubbed; 2 oz mixed greens; 1 tbsp soft goat cheese, crumbled; 1 1/2 tsp olive oil; 1 1/2 tsp balsamic vinegar; 1 tsp Dijon mustard; 1/2 tsp salt; 1/2 tsp black pepper; 1 1/2 tsp walnuts, chopped

Nutrition

Per serving

470 calories

Protein: 46g; 39% of calories
Carbs: 36g; 30% of calories
Fat: 16g; 31% of calories

Instructions

Prep 15 min · Cook 45 min

Preheat your oven to 400°F. Wrap the beets tightly in a double layer of aluminum foil and place them on a baking sheet. Roast for 45 minutes until tender when pierced with a knife. Once cool enough to handle, rub the skins off with a paper towel and slice into wedges.
Rub the chicken breast with a small share of the olive oil, half the salt, and half the pepper. Place on the baking sheet alongside the beets for the last 20 minutes of roasting. Roast until the internal temperature reaches 165°F. Let the chicken rest for 5 minutes, then slice into strips.
In a small jar, combine the remaining olive oil, balsamic vinegar, Dijon mustard, and the rest of the salt and pepper. Shake vigorously until the dressing is emulsified.
Place the mixed greens in a large bowl. Add the roasted beet wedges and sliced chicken. Sprinkle with goat cheese and chopped walnuts. Drizzle the balsamic vinaigrette over the top and serve.

Nutrition

Ingredients

Instructions

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