Roasted Beets + Peaches Salad

There’s no better way to say farewell to summer than with a juicy salad combining flavors of fall and sunshine. Paired with crisp rosé, of course!

Recipe serves 1, but can be doubled or tripled if you’re lucky enough to have dinner guests you’re willing to impress🫶🏻

Ingredients:

• 2 cups arugula

• 3 small beets (adjust for size of beets)

• 1 peach

• 1 chicken breast (really just here for the protein, you can serve it without the chicken and it’s still delish)

• pickled onion

• cucumber

•feta cheese crumbles

• balsamic vinegar

• olive oil

• garlic powder

• onion powder

• dried dill

• sea salt

• black pepper

• Old Bay blackened seasoning

Directions

1. Preheat oven to 400°

2. Wash and slice beets into 4s - don’t worry about peeling

3. Prepare beets — In a baking dish of your choice (I used a cast iron skillet), coat sliced beets with olive oil, 1.5 tsp garlic powder, 1.5 tsp onion powder, 1/2 tsp dill, 1 tsp salt, 1 tsp pepper. Cover with foil and place in oven for 1 hour or until tender.

4. Prepare chicken — cover chicken breast with 1 tsp olive oil and 1 tbs blackened seasoning. Press the blackened seasoning into the chicken until it appears darker from the oil. Place on a baking sheet and place in the oven with 20 minutes remaining on the beets. Periodically check for internal chicken temperature using a meat thermometer.

5. Prepare salad — drizzle 1 tbs over 2 cups arugula and massage the greens. Add pickled onions, sliced cucumber, feta cheese and continue to massage. Add sliced beaches.

6. Once beets are tender, leave out to cool for approximately 5 minutes prior to adding to salad — you don’t want your arugula to wilt!

7. Once chicken is cooked to 165° internal temperature, slice into strips.

8. Place beets and chicken onto salad and sprinkle more feta on top

Overall rating: 10/10

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