Beet and Goat Cheese Citrus Salad
Prep Time20 minutes mins
Cook Time35 minutes mins
Total Time55 minutes mins
Servings: 4 servings
Calories: 309kcal
- 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
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.
Calories: 309kcal | Carbohydrates: 17g | Protein: 33g | Fat: 12g | Cholesterol: 67mg | Sodium: 279mg | Potassium: 717mg | Fiber: 3g | Sugar: 12g