Yield: 4 Servings
1-pound fresh red beets
½ teaspoon olive oil
1/8 teaspoon Kosher salt
A pinch of ground black pepper
¾ cup olive oil
¼ cup balsamic vinegar
1 teaspoon chopped fresh garlic cloves
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon ground black pepper
Cardamom Chicken and Beet Salad:
2 ½ Tablespoons olive oil
½ teaspoon Kosher salt
1 ½ teaspoons orange zest
2 teaspoons ground cardamom
12 ounces boneless, skinless chicken breast
8 cups arugula
¼ cup pumpkin seeds, toasted
2 ounces crumbled goat cheese
To Roast Beets:
NOTE: Be careful when handling beet as they produce a lot of purple liquid that can stain and dye cutting boards, clothes and hands.
Wash whole beets well. Peel and dice into 1-inch cubes. In a large bowl combine beets, oil, salt and pepper. Toss well to coat. Place on parchment lined sheet pan. Spread evenly in a single layer. Do not overlap. Roast in a preheated 450-degree Fahrenheit oven for 15 to 20 minutes or until lightly golden. NOTE: Turn pan halfway through roasting to promote even cooking. Allow to cool slightly. Divide into four portions.
To Prepare Balsamic Vinaigrette:
In a stainless-steel or glass bowl, combine all ingredients. Mix until well-blended. Cover, and place in refrigerator until ready to use.
To Prepare Cardamom Chicken and Beet Salad:
Combine olive oil, salt, orange zest and cardamom. Mix well. Add chicken. Toss to evenly coat. On a preheated grill or grill pan, cook the chicken so there are grill marks on both sides. Remove from heat. Plan on a sheet pan and finish cooking in a preheated 325-degree Fahrenheit oven until cooked through. Remove from heat. Allow to cool slightly. Slice chicken into ¼-inch strips on the bias. Divide into four portions. As needed, mound 2 cups arugula in the center of a service plate. Evenly top with:
– 1 serving roasted beets
– 1 Tablespoon toasted pumpkin seeds
– ½-ounce goat cheese, crumbled
– 1 serving sliced grilled chicken.
Enjoy immediately with ¼ cup dressing on the side!