Chef's Features Recipe

Prepare and roast the beets

Preheat oven to 400°F (200°C). Toss the peeled and quartered golden and red beets with 1 tablespoon olive oil, 1 tablespoon honey (or maple), 1 teaspoon red wine vinegar, a pinch (about 1/4 tsp) salt and a few grinds of pepper. Spread on a sheet pan in a single layer and roast 30–35 minutes, turning once, until tender and caramelized at the edges. Remove from oven and let cool slightly.

Season and pan-roast the chicken

While beets roast, pat chicken thighs dry and season both sides with 1 1/2 tsp kosher salt and 1 tsp black pepper. In a small bowl combine 2 tablespoons olive oil, fresh thyme leaves, chopped rosemary and minced garlic; rub onto the chicken. Heat a large ovenproof skillet over medium-high heat and add remaining 1 tablespoon olive oil. Sear chicken skin-side down 4–6 minutes until golden brown and crisp. Flip and sear 2 minutes more. Transfer the skillet to the oven (with the beets if using separate pans) and roast 8–12 minutes until the internal temperature reaches 165°F (74°C). Rest the chicken 5–7 minutes, then slice into 1/2-inch strips.

Make the citrus vinaigrette

In a medium bowl or jar combine 1/4 cup fresh orange juice, 1 tablespoon lemon juice, Dijon mustard and 1 teaspoon honey. Whisk or shake while slowly streaming in 1/2 cup extra-virgin olive oil until emulsified. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust acidity or sweetness as needed.

Assemble the salad

In a large bowl combine 6 cups mixed salad greens, sliced radishes, cucumber ribbons, avocado slices, orange segments, and half of the crumbled cheese and chopped nuts. Add the warm roasted beets and toss gently with about 3–4 tablespoons of the citrus vinaigrette (reserve extra). Arrange on plates or a platter. Top with sliced herb-roasted chicken. Sprinkle remaining cheese, nuts and sliced chives over the top. Drizzle additional vinaigrette to taste.

Serve

Serve warm or at room temperature. Provide extra vinaigrette at the table. Leftovers: store components separately (chicken and beets wrapped, greens undressed) up to 3 days in refrigerator.

Estimated active prep time is 25 minutes; roasting and resting overlap so total time is about 50–60 minutes. To make this vegetarian: swap grilled halloumi or roasted portobello for the chicken and keep the same herb-roast approach for the mushrooms or cheese.