Who else loves a hearty salad this time of year? I usually like to add a salad to my meal prep each week to keep things light and fresh. Especially when I know I either won’t be working out that day or I won’t be doing a lot of heavy lifting. This salad is perfect for winter when beets and citrus are in abundance. I topped it off with some roasted pumpkin seeds I had laying around, although you could use whatever nut/seed you like. Walnuts or pecans would be great here too!
Goat cheese is a great option on this salad because once it hits the warm chicken and beets, it turns into a creamy flavor booster. It isn’t super salty, but it has just the right amount of flavor to stand up to the beets and balance out the acidity of the citrus here. I used blood oranges for the vinaigrette for this recipe to get that beautiful pink color, but regular oranges will work just fine! Enjoy!
Beet and Goat Cheese Citrus Salad
Ingredients
- 1 lb raw chicken breast
- 8 cups arugula
- 2 cups beets, peeled and chopped (600 grams)
- 3.5 oz goat cheese crumbles
- 1/4 cup roasted and salted pumpkin seeds
- Zest of 1 orange
- Salt and pepper to taste
Dressing
- 1/4 cup orange juice
- 2 tbsp red wine vinegar
- 1 tbsp olive oil
- 1 tbsp honey
- Salt and pepper to taste
Instructions
Pre-heat oven to 400 degrees. Line a baking sheet with foil. If desired, toss beets in about 1-2 tsp of olive oil and season with salt and pepper. Arrange in single layer on baking sheet and roast for 35 minutes or until fork tender.
Season chicken breast with salt and pepper and grill until cooked through. Allow to rest for about 5 minutes, then slice thinly.
Whisk together all dressing ingredients and set aside.
Divide arugula, beets, chicken breast, pumpkin seeds, goat cheese, and orange zest evenly into 4 serving bowls. Top with dressing before serving.
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