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Roasted Beets Salad with Feta Cheese and Roasted Chicken!

Beets are good for you and very nutritious. I like them roasted, pickled, raw, or steamed.  Eating healthy has been a staple in my home for several years now.  Late last year, I decided to just go Gluten Free.  And I’ve been at it ever since.  At that time, I remember thinking, we will have to make a lot of adjustments, because most things are not GF.  You see, I hadn’t talked to my husband and daughter about that yet — but I know they would go along with it. Then, I embarked on my research frenzy on GF foods and quickly realized that it’s easier than I thought.  There are a lot of foods available for the GF people.  I can’t even begin to tell you the effects of going gluten free has had on on my health so far this year–there will be no TURNING BACK!   I am so blessed my husband and my phenomenal daughter are on board.  We love Beets, especially Roasted Beets.

I am always either whipping and/or searching for a good and healthy meal, but also delicieux. The other day, I just decided to create this roasted beet salad.  We had some beets in the fridge and since we love beets in my house, I came up with this Roasted Beets Salad recipe.  Beets are a unique source of phytonutrients called betalains. Both have been shown to provide antioxidant, anti-inflammatory, and detoxification support.   Beets are full of nutritional value.  I created this recipe on a whim and it came out super great.  It’s definitely a winner…Healthy, gluten-free, and full of flavor.

Roasted Beets Salad with Feta Cheese and Roasted Chicken.  All I can say is that you should try it!...YUM, YUM, YUM, and YUM [See Recipe below]


Roasted Beets Salad with Feta Cheese and Roasted Chicken!

Prep Time: 15 hours

Cook Time: 1 hour

1 hour

Servings: 3-4


    Roasted Beets
  1. 1 pound small beets, well-scrubbed (about 6)
  2. 1/4 cup homemade corn tortilla chips
  3. For the Vinaigrette
  4. 1/4 cup red wine vinegar
  5. 1/2 teaspoon Dijon mustard
  6. 1 teaspoon Garlic Sauce
  7. 1/2 teaspoon salt
  8. 1/4 teaspoon sugar or maple syrup
  9. 1/2 cup olive oil
  10. For the Salad
  11. 3 cups mesclun greens, rinsed and drained
  12. 1 oz Feta Cheese, cubed
  13. For the Roasted Chicken
  14. 3 chicken thighs with bone in
  15. 3-4 cloves of Garlic, crushed
  16. 1/3 of an onion, crushed
  17. 1 tablespoon of Red Wine Vinegar
  18. 1 tablespoon of Olive Oil
  19. 1 springs of Rosemary
  20. 1 teaspoon of garlic chili sauce or crushed red pepper (optional)
  21. Salt, pepper


Place a rack in the center of the oven and preheat the oven to 425 degree F.

Roasted Beets: Place the beets in a sheet of foil, add some olive oil, salt and pepper. Cover and create a seal around the beets. Poke a couple of holes to release some steam. Roast the beets on a baking sheet until tender, about 45 minutes. Remove from oven and Cool the beets in their foil packet for a few minutes. Once cooled, with a kitchen towel, rub off the skins. You may also use a paring knife if needed. The beets need to still be a little warm to be able to remove the skins easily.

While the beets are roasting, take four or six corn tortillas, cut lengthwise in tiny strips. Spread on a cookie sheet and throw in the oven for about 7-8 minutes. You can also toast the corn strips in a small skillet over moderate heat, stirring occasionally, until golden brown, if preferred. Remove and cool. Reserve to put on top of the salad later.

Vinaigrette: Make the vinaigrette by stirring together the vinegar, mustard, salt, and maple syrup (or sugar), and then slowly whisk in the olive oil until emulsified. Set aside.

Slice the peeled beets into thick wedges and add the vinaigrette, tossing to coat completely. Let sit.

Easy Roasted Chickens: toss the chicken thighs (3-4 pieces) with olive oil, rosemary, garlic, onions, and some vinegar, salt and pepper. Let sit for about half hour. Then, remove from the refrigerator. Let stand for another 5 minutes. Then place the chicken thighs with the marinade in a cast iron. Bake in the oven for about 25 minutes.

Right before serving, toss the feta cheese to the beet mixture, being careful not to break the cheese. Then, arrange the salad greens on a plate, pour the roasted beets with feta and vinaigrette on top. The vinaigrette will drip down and dress the salad greens without wilting them. Also that way, the salad greens won’t become too wet. Sprinkle the corn tortilla strips all over the salad.

Remove roasted chickens from oven and arrange on side of the plate. Serve.

How to Select and Store Beets


Mimi LaRaque


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