ORGANIC SPINACH SALAD w/ROASTED BEETS & GRILLED CHICKEN Recipe

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.

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.

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.

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.

Cook the Bacon

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

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.

Serve

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