This is my take on a classic salad. The combination of ingredients is hardly original, though I haven’t seen chicken added to make it a main-course salad. I liked the dressing I came up with, a vinaigrette with balsamic vinegar, honey, and a generous amount of Dijon mustard. I think it went well here and I plan on making it for other salads. One note: I have absolutely decided that for any vinaigrette that includes honey, putting the ingredients in a jar and shaking to combine is the only way to go. Especially with the small quantity involved for a salad for one, trying to whisk the ingredients together is just too difficult.
A few other comments: I don’t give a quantity for the number of beets to use because they vary so much in size. I happened to get quite small ones and used three, but with some very large beets one would be more than enough. The same goes for how to cut the beets for the salad. With my small beets, cutting them into wedges gave pieces that were a good size and looked nice. But a large beet would have to either be diced or sliced and then the slices cut into wedges. Likewise, the length of time required for roasting will obviously depend on the size.
For the walnuts, I used the plain toasted shelled walnuts. If you like candied nuts, go ahead, but that’s not my thing. Also, I suggest going with the “whole” walnuts, not the chopped. I used the quotes because numbers of the pieces were broken, which was fine. Indeed, I broke the whole pieces in half for the salad. But I think this is better than the smaller chopped pieces.
Beet salad with goat cheese, walnuts, and chicken
spring mix lettuce
cooked chicken breast, in bite-sized pieces
3 tablespoons canola oil
1 tablespoon balsamic vinegar
1 tablespoon honey
2 teaspoons Dijon mustard
fresh ground pepper
Preheat the oven to 400 degrees F for roasting the beets. (If you have an uncooked chicken breast, you can bake it at the same time.) Wash the beets and cut off most of the stems, leaving about an inch. Place the beets on a sheet of foil (I used 2 layers), sprinkle on a little olive oil and a bit of salt and roll the beets in the oil to coat. Wrap the foil tightly and put the beets in the oven. The beets are done when a knife goes in easily when you pierce a beet. You can do this through the foil without unwrapping and just put them back in the oven if they need more time. The small beets I had were done in 45 minutes. Larger beets could take an hour.
After taking the beets out of the oven, wait until the beets are cool enough to handle. Cut off the top and bottom of each beet. Remove the skins. It may work to use paper towels to rub the skins off, or you may have to use a knife to peel. I would suggest doing this right over the foil package and using disposable gloves–everything is going to get very red! Cut the beets into bite-sized pieces for the salad, doing this on a papper plate, a piece of parchment paper, or something else disposable rather than staining your cutting board.
I would suggest having this done an hour or two before you make the salad, leaving the beets and chicken out at room temperature.
Assemble the salad, putting the beets, chicken, and walnuts on the lettuce. Shake in a jar the oil, vinegar, honey, mustard, and pepper. Pour over the salad. Add small pieces of goat cheese.