Heel’s Kitchen | Beets by Tre

By JJ Pellini on August 5, 2021

I’ll admit, beets were never a favorite growing up but they are definitely having their *much earned* moment in some new delicious and healthy recipes.  This Beet and Goat Cheese Salad is all flavor, and topping it with Grilled Red Bird Farms Chicken makes it the perfect entrée salad.  Enjoy! – Tracy 
1 lb Red Bird Farms Boneless Skinless Chicken Breasts

One jar pickled, or 2-3 Roasted Beets, sliced

I package of fresh Goat Cheese, sliced

1 cup cooked Quinoa

½ cup Toasted Walnuts

4 cups Fresh Spring Greens

¼ cup olive oil

1 Tbsp. balsamic vinegar

¾ Tbsp. Maple Syrup


Over medium heat, Grill Chicken breasts about 8 minutes a side.  Take off the grill, cover and let rest and slightly cool.  Slice in to strips before placing on each salad. Meanwhile, make the vinaigrette whisking together the olive oil, balsamic and maple syrup.  In an large bowl, toss the fresh greens in the vinaigrette.  In 4 separate bowls, build individual salads starting with the tossed mixed greens.  Add to each slices of beets, ¼ log of the goat cheese sliced, ¼ cup of cooked quinoa, handful of the toasted walnuts and top with grilled chicken.



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