Roasted Beet and Chicken Salad with Balsamic Vinaigrette
Ingredients
Roasted Beets:
• Beets, peeled and cut into sticks
• Olive oil
• Garlic pepper seasoning
• Salt
• Potato seasoning
Chicken Tenderloins:
• Chicken tenderloins, cut into strips
• Olive oil
• Paprika
• Salt
• Black pepper
Salad:
• Romaine lettuce, chopped
• Red cabbage, thinly sliced
• Cucumber, cut into strips
• Feta cheese, crumbled
Balsamic Vinaigrette:
• 3/4 cup (180 ml) extra virgin olive oil
• 1/4 cup (60 ml) balsamic vinegar
• 1 tbsp (15 g) Dijon mustard
• 2 tbsp (30 g) honey
• 2 tbsp (30 ml) garlic-infused olive oil
• 1/2 tsp (3 g) salt
• 1/2 tsp (1 g) black pepper
Instructions
1. Preheat the oven to 400°F (200°C).
2. Toss the beet sticks with olive oil, garlic pepper seasoning, salt, and potato seasoning.
3. Spread the beets on a baking sheet in a single layer.
4. Roast the beets for 25–30 minutes, flipping halfway through, until tender.
5. Heat olive oil in a skillet over medium heat.
6. Add the chicken tenderloins and season with paprika, salt, and black pepper.
7. Cook the chicken until golden and fully cooked.
8. Remove from the heat.
9. Arrange the romaine lettuce, red cabbage, and cucumber strips on a serving plate.
10. Drizzle the salad with balsamic vinaigrette.
11. Add the roasted beets, cooked chicken, and crumbled feta cheese.
Notes:
• Keep the remaining balsamic vinaigrette refrigerated and use it within a week.
• Leftover chicken and beets can be refrigerated for a couple of days in separate airtight containers.
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