roasted beet salad with chevre & sherry vinaigrette

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We always have cold grilled chicken in our refrigerator in the summer so we can make salads at a moment’s notice. Jeff just grills up extra and we store them in ziplocs. Another easy tip that will help you prepare dinner more conveniently, and without heating up the kitchen.

To make 2 of these crazy delicious salads, you’ll need:

4 cups fresh spring greens, arugula or baby spinach

2 medium beets, oven roasted according to these directions

2 medium chicken breasts, grilled or baked and chilled

4 oz. mild chevre (goat cheese), crumbled

freshly ground black pepper

coarse sea salt

sherry vinaigrette (see recipe below)

sherry vinaigrette:

1/3 cup extra virgin olive oil

1/4 cup balsamic vinegar

2 Tablespoons dark, toasted sesame oil

2 Tablespoons cream sherry

1 large garlic clove, minced

Place salad greens in each of two bowls. Top with: oven roasted beets, chicken breasts cut into strips, chevre, salt and pepper.

Combine all salad dressing ingredients in a canning jar. Cover tightly and shake to mix. Drizzle desired amount over salads.



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