Can we all just take a second and recognize how pretty beets are? We spend so much time putting all sorts of chemicals and dyes into food to make them pretty colors and then beets are just so naturally gorgeous. You’re pretty cool planet earth. Anyways… brief hippie moment over…
This week I’m taking it back to my original plan with this blog. I used to take some of my favorite restaurant meals and recreate them at home, and this week I’m at it again. This amazing salad comes to you from a restaurant called Jackson’s in Reston, Virginia. I tried this when we stayed with Sam’s uncle this summer on our way to Europe. We went here before our flight and loved it so much that we had to go back as soon as we landed back in the home land. I’ve been slightly obsessed with beets lately so, naturally, this salad jumped off the menu at me.
If you haven’t tried beets I highly suggest it. I feel like its a bit of an acquired taste, as I thought they tasted a lot like dirt the first time I had them. But really they’re just kind of earthy and they really grow on you. And again… they’re so pretty! Anyways… on to the salad.
Chicken, Avocado, and Beet Salad
1 bunch red beets
1 bunch yellow beets
1-2 cups spinach
1/4 cup grape tomatoes
3 oz. chicken breast
2-3 Tbsp chopped almonds
2-3 Tbsp goat cheese (but let’s be honest, everyone is going to use way more than that)
3 Tbsp citrus vinaigrette dressing
3 Tbsp orange juice
1 1/2 Tbsp lemon juice
2 Tbsp olive oil
2 tsp honey
1 tsp red wine vinegar
salt and pepper to taste
Start by roasting the beet. You can even do this the day or the morning before. Just clean your beets well and then wrap them individually in tin foil. Roast them on a baking sheet for about 50 minutes in a 400F oven. Check them every 20 minutes or so just to make sure they aren’t burning. Once they’re done, let them cool and then gently rub the skin off with a paper towel. If the skin is really difficult to get off, they probably need to cook for a longer amount of time. When everything has cooled, chop of dice the beets for your salad.
Once yours beets are ready, place them in a bowl with the spinach. If you don’t want to use all of them that’s fine, the amount will vary based on how big your beets are. Chop up the grape tomatoes and add to the bowl. Slice your avocado however you prefer. I like to kind of dice mine, but I know some people like larger slices. Add chopped almonds, chicken, and goat cheese.
To make the dressing, simply whisk all of the ingredients together until combined. Top the salad with the dressing and enjoy!
If you’re a beet fan this is such a good salad. Its really filling but still super healthy and easy to make. The goat cheese also adds a creaminess which makes the texture really nice.