Roasted Beet & Chicken Salad with Citrus Dressing

A hearty, nutritious salad packed with roasted beets, tender chicken, and a bright grapefruit dressing.

Servings: 6

Ingredients:

• 3 medium raw beets, peeled and diced

• 3 chicken breasts, cooked and sliced

• 1 head broccoli, chopped into small florets

• 2 Roma tomatoes, diced

• 1 European cucumber, diced

• 2 carrots, shredded

• 1 grapefruit, juiced

• 3 tbsp olive oil

• 1 tbsp honey (optional)

• 1 tsp Dijon mustard

• Salt and pepper to taste

• ¼ cup crumbled feta or goat cheese (optional)

• ¼ cup chopped fresh parsley or cilantro (optional)

• Preheat oven to 400°F (200°C).

• Toss diced beets and chopped broccoli with 1 tbsp olive oil, salt, and pepper.

• Spread on a baking sheet and roast for 25-30 minutes, until beets are tender.

• Season chicken with salt and pepper.

• Cook in a skillet over medium heat for 5-7 minutes per side until fully cooked.

• Let rest for 5 minutes, then slice thinly.

• In a small bowl, whisk together grapefruit juice, remaining olive oil, honey, Dijon mustard, salt, and pepper.

• In a large bowl, combine roasted beets, broccoli, diced tomatoes, cucumber, and shredded carrots.

• Top with sliced chicken.

• Drizzle with dressing and toss gently.

• Sprinkle with cheese and fresh herbs if using.