Roasted Beet, Wilted Arugula, and Chicken Salad
Brunch is Kinda my Favourite.
I love the spread of dishes. I like to be able to take tastes of a variety of things. sweet dishes, savory, breads, tea, the whole shebang!
What I don't like about brunch spreads, especially in the spring, is when a cold, raw salad ends up on the table.
The raw food is really hard to digest and can cause more problems than they are worth. Enter the cooked salad!
Brace yourselves for a culinary masterpiece that harmoniously blends vibrant colors, captivating aromas, and a symphony of flavors that will dance on your palate.
Imagine starting your brunch with a dish that awakens your senses from the first bite. The vibrant hues will catch your eye, whetting your appetite before you even lift your fork. As you savor each mouthful, the perfectly balanced flavors will transport you to a world of pure indulgence, where every taste bud is delighted.
But this dish isn't just a feast for the senses; it's also a nourishing celebration of nature's bounty. Get ready to elevate your brunch game and create a memorable experience that will have your guests raving.
Try it and see what you think!
Why this Recipe is good for us:
Roasted Beets:
Beets are considered an excellent food in Ayurveda for their grounding and balancing properties. Rich in fiber, folate, and manganese, they support the body's natural detoxification process and promote stability. Ayurveda views beets as a nourishing vegetable that can help cultivate a sense of rootedness and calmness. They are also good bile movers which is helpful in spring when things can be a little sluggish.
Wilted Arugula:
This peppery green leafy vegetable is prized in Ayurveda for its ability to kindle the digestive fire, or 'agni.' A strong digestive fire is essential for optimal digestion and assimilation of nutrients. The slightly bitter taste of arugula is also believed to promote mental clarity and focus, making it an ideal addition to a celebratory meal. That bitter taste is also really beneficial in spring to help clear the channels
Chicken:
Considered a highly nourishing food in Ayurveda, chicken is valued for its ability to build and strengthen the body's tissues. It provides essential proteins that support growth, repair, and overall vitality. When combined with other wholesome ingredients, chicken creates a well-rounded and balanced meal that nourishes the body while promoting a sense of groundedness. The lightness of chicken is an excellent chois in spring, because it satisfies without weighing us down.
Try it and see for yourself!
Roasted Beet, Wilted Arugula, and Chicken Salad
Serves 2-4
For the Salad:
2 large beets, peeled and diced
4 cups arugula, washed
¼ cup walnuts or pecans, toasted and chopped
2 tbsps olive oil
Salt and pepper to taste
For the Chicken:
4 bone-in, skin on, chicken thighs or 2 legs
2 tbsps olive oil
1 tsp paprika
1 tsp dried thyme
1 tsp rosemary, roughly ground
½ tsp black pepper
½ tsp salt and to taste
For the Dressing:
3 tbsps balsamic vinegar
2 tbsps olive oil
1 tbsp Dijon mustard
Salt and pepper to taste
Preheat the oven to 400°F. Toss diced beets with 2 tbsp of olive oil, salt, and pepper. Spread them on a parchment lined baking sheet and begin to roast while you prepare the chicken.
In a small bowl, mix olive oil, paprika, dried thyme, rosemary, salt, and pepper to create a marinade for the chicken. Rub the chicken thighs with the marinade, ensuring they are well-coated. Take the sheet pan with the beets out of the oven, add the chicken to the pan, and then continue to roast (stirring the beets occasionally) until the beets start to caramelize and the chicken is cooked through, about 2-30 minutes. Take the skin off of the chicken and shred it off the bone. Set aside.
While the chicken and beets cook, wilt the arugula. Warm a large skillet over medium heat. Drizzle some olive oil in the bottom of the pan and then add your arugula. Cover the pan and cook for 2-3 minutes or until the arugula just starts to wilt. Remove the cover, turn the heat off and stir. Return the cover and allow to sit off of the heat until you are ready to assemble the salad.
In a small bowl make the dressing by whisking together the balsamic vinegar, olive oil, Dijon mustard, salt, and pepper. Set aside.
Serve the salad by placing some of the wilted arugula in a bowl, add some roasted beets and shredded chicken. Top with toasted nuts and dressing to taste. Enjoy!
