Roasted Beet and Chicken Salad
1 1/4 lbs. beets, trimmed, peeled, and cut into 1/4-inch-thick slices (about 5 medium beets)
1/4 teaspoon salt
1/8 teaspoon black pepper
8 cups torn mixed salad greens
2 cups coarsely shredded cooked chicken breast
1 cup seedless red grapes, halved
1 recipe Balsamic Vinaigrette (recipe follows)
4 oz. semisoft goat cheese, crumbled
Preheat oven to 425 degrees F. Line a 15 x 10 x 1-inch baking pan with foil. Place beets in a single layer in the prepared baking pan. Lightly coat beets with olive oil and sprinkle with the salt and pepper. Cover and roast 15 minutes. Uncover and roast 15 minutes more or until beets are tender. To serve, divide beet slices, greens, chicken, and grapes among 6 dinner plates. Drizzle with the Balsamic Vinaigrette and sprinkle with the goat cheese.
Yield 6 (2 cups salad and 1 tablespoon dressing each)
Balsamic Vinaigrette: In a screw-top jar combine 1/4 cup 25 Star from Modena balsamic vinegar, 2 tablespoons extra virgin olive oil, 1 tablespoon snipped fresh oregano, 1 clove garlic, minced, and 1/8 teaspoon salt. Cover and shake well.
Per serving: 264 cal., 12 g total fat (5 g sat. fat), 55 mg chol., 360 mg sodium, 18 g
carb., (3 g fiber, 13 g sugars), 21 g protein.