Organic Spinach Salad W/roasted Beets & Grilled Chicken Recipe

Preparation Instructions

1. 1

   Prepare the Quinoa

   Rinse the tri-colored quinoa under cold water. In a medium pot, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until all water is absorbed. Fluff with a fork and set aside.

2. 2

   Roast the Beets

   Preheat the oven to 400°F (200°C). Wrap the medium beets in aluminum foil and roast them in the oven for about 45-60 minutes until tender. Once cool, peel and slice them.

3. 3

   Grill the Chicken

   Season the chicken breasts with salt and pepper. Preheat the grill to medium-high heat. Grill the chicken for about 6-7 minutes on each side or until fully cooked. Let rest before slicing.

4. 4

   Prepare the Fried Beet Ribbons

   Slice the additional beet thinly using a mandoline. Heat oil in a skillet over medium heat. Fry the beet slices until crispy, about 2-3 minutes. Drain on paper towels.

5. 5

   Cook the Bacon

   In a skillet, cook the smokey bacon until crispy. Remove from skillet and crumble once cooled.

6. 6

   Assemble the Salad

   In a large bowl, combine the baby spinach, arugula, cooked quinoa, edamame, shredded carrots, sliced scallions, roasted beets, grilled chicken, and crumbled bacon. Toss gently to combine.

7. 7

   Serve

   Top the salad with crispy fried beet ribbons and drizzle with apple cider vinaigrette dressing before serving.