Roasted Beet Salad & Grilled Citrus Chicken (with pistachios & goat cheese)

How do you keep it fresh?!

I love getting inspiration for new salad and dinner ideas from some of my favorite cooks like Cookie and Kate.

This particular salad tasted like something I would get at a fancy restaurant. Minus the price tag.

I substituted radishes for carrots, and I actually enjoyed the goat cheese! I bought mine from Trader Joe's. PLUS I explored a local Farmer's Market here in Palm Springs and bought my beets and arugula there. I marinated and grilled chicken breast to couple this salad. Check out this Orange Ginger Citrus Marinated Chicken recipe from Andie Mitchell.

Salad

• 1 ½ pounds beets (about 3 large or 5 small-to-medium)

• 1 tablespoon extra-virgin olive oil

• ¼ teaspoon fine salt, to taste

• 5 cups arugula (I also used mixed greens)

• 4 ounces goat cheese, crumbled (optional!)

• ⅓ cup shelled roasted pistachios or any other seed/nut that you enjoy

• 4-5 carrots, depending on size or 4 medium radishes, thinly sliced and roughly chopped (about ½ cup)

• ⅓ cup chopped green onion (I used fresh chives)

Dressing

• ¼ cup extra-virgin olive oil

• 2 tablespoons sherry vinegar or red wine vinegar

• 1 tablespoon honey

• 1 tablespoon Dijon mustard

• ¼ teaspoon fine sea salt

• Freshly ground black pepper, to taste

Find the full recipe and blog here

Let me know how it turns out and happy eating!

Chelsea