CHICKEN BEET SALAD

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Food for Box with Chef Adam

It has been a tough week getting back into the swing of things.  I’m sore as hell.  A lot of people give beets a bad wrap, maybe you aren’t into them or you think they taste like dirt.  I love em, especially pickled.  I’m weird though because I like a lot of pickled things, from eggs to bologna.  My dad and I can crush a jar of pickled bologna.  The beets in today’s recipe are not pickled though, so don’t be scared.  Beets are known for their health benefits; they help with vision, fight inflammation, can lower blood pressure, they are packed with dietary fiber and they are a very high quality carbohydrate.  Nitrates present in beets are transformed into nitric oxide, which regulates the amount of oxygen used in low intensity exercise while improving tolerance to high intensity workouts.  Studies show that people who drink beet juice before a work out noted better endurance. So I’m gonna try and show you how to love beets with today’s recipe, in yet another hearty salad.

Salt Roasted Beet Salad With a Orange Thyme Vinaigrette

Beet Prep

2 Large Purple Beets

1 qt Water

1 cup White Vinegar

1 Tbsp Olive oil

2 Tbsp Salt

Cut the top and bottoms off the beets and let soak in the water vinegar mixture, preferably over night but at least for 3-4 hours.  Beets should be submerged.  If you need to up the water, vinegar amount, just use the 4 to 1 ratio.   After soaking, toss the beets with oil and salt.  Wrap in foil and roast at 400 degrees for an hour.  When finished, unwrap the beets from the foil and let cool slightly.  It is easiest to peel the skin off while it is still warm.  If you have gloves I definitely recommend that you wear them and use a paper towel to pull the skins off.  Beets bleed, so try not to make a mess and make everything purple (including your hands).  After peeled, let the beets cool completely before cutting them into little wedges.

Orange Thyme vinaigrette

2 Oranges Juiced

8 Sprigs of Fresh Thyme

1 tsp Salt

1 clove of garlic

¼ cup Apple Cider Vinegar

1 cup of Liquid Coconut oil

1 Tbsp Honey

1 tsp Whole Grain Mustard

Combine all the ingredients excluding the oil into a blender.  While blending, slowly pour the coconut oil into the mix.  This creates an emulsification, keeping the oil from separating from the vinegar.

Herb Roasted Chicken Breast

2 Chicken Thighs

6 Sprigs Fresh Thyme (cleaned and chopped)

1 tsp Minced Garlic

1 tsp Salt

2 tsp Coconut oil

Rub down the chicken with herbs, garlic and salt.  Get a pan rippin hot, pour in the oil and sear the chicken on both sides for about 5 minutes or till preferred doneness.

Building the Salad

1 Bunch Kale

Couple Hand Fulls of Arugula

Any Dried Fruit (I used dried cranberries)

1 cup of Shaved Cabbage

¼ cup Goat Cheese

¼ cup Sunflower Seeds

Combine all the ingredients, including your already cooked beets and toss with your orange thyme vinaigrette.  Place the seared chicken thigh on top and drizzle with a little more of the vinaigrette.  Enjoy!