Roasted Beet Salad
Salad with roasted beets, chicken, goat cheese, and toasted almonds. Served with a homemade balsamic vinaigrette.
Servings Prep Time
2 15minutes
Cook Time
1hour
Servings Prep Time
2 15minutes
Cook Time
1hour
Ingredients
Balsamic Vinaigrette
Chicken
Instructions
Roasting the Beets
  1. Preheat oven to 400 degrees F. Wash beets and cut off all but an inch of the stalks. Wrap in foil and roast for about an hour, or until starting to get soft.
  2. Let them cool and then trim and peel. Cut them into thin slices about a 1/4 inch thick, and then into small strips. Or, if you prefer, you can cut them into small cubes.
Chicken Thighs
  1. Mix together salt, pepper, and paprika and rub evenly over the chicken thighs.
  2. Heat coconut oil in a pan over medium-high heat . Add seasoned chicken thighs and cook for about 5 minutes per side or until done.
  3. Let them rest for 5 to 10 minutes and then chop into bite sized pieces or strips.
Toasting Almonds
  1. Spread sliced almonds evenly on a rimmed baking sheet and bake for 4-5 minutes at 400 degrees F until golden brown. Be careful because they burn quickly.
Balsamic Vinaigrette
  1. Add olive oil, balsamic vinegar, maple syrup, thyme, oregano, salt and pepper to a jar with a lid and shake until well mixed.
Assembling the Salad
  1. Add spring mix to a large salad bowl along with most of the beets and almonds, reserve a little bit of each for topping. Add the balsamic dressing and toss.
  2. Divide the salad between two plates and top each with the reserved beets and almonds, crumbled goat cheese and chicken.