Grilled Chicken Breasts with Sage Pesto and a Roasted Beet & Blood Orange Salad


Grilled Chicken Breasts with Sage Pesto  |  Roasted Beet & Blood Orange Salad with Spicy Greens

You know those days…when everything just seems to click?  I had one of those days today!  I found myself smiling all day…

Tonight’s dinner preparations should begin with the Roasted Beet & Blood Orange Salad with Spicy Greens.  It really is not a difficult salad but roasting the beets, letting them cool, peeling them & finally letting them marinate in the vinaigrette takes time.  You can roast the beets the day before you want to serve the salad & let them marinate overnight in the refrigerator…the rest of the salad will come together in minutes!

Beets red & Gold

Beets Red Raw

Beets Gold Raw

While the beets roast in the oven, peel the blood oranges & prepare the Blood Orange Vinaigrette but, before you start you may want to watch this quick video on how to properly peel citrus to be used in a salad {the video demonstrates the procedure with a lemon but it is the same for all citrus fruits}…

Blood Orange Washed

Blood Orange Peeled

Blood Orange Slice

Once the oranges have been sliced, set aside & make the vinaigrette…

Blood Orange Halved

Blood Orange Vinaigrette & Shallot

Blood Orange Vinaigrette Finished

When the beets are finished roasting, remove from the oven, open up their foil packets and let cool.  Once cooled, you can easily peel them…

Beets Gold Roasted

Make sure to transfer the peeled and cut {red & golden} beets to SEPARATE bowls so their colors do not bleed into each other.  Add 2 tablespoons of the vinaigrette to each bowl of cut beets & let marinate for at least an hour {or overnight, covered in the refrigerator}.

Next, prepare the Sage Pesto


Sage Pesto

Now, rinse the chicken breasts, pat dry & pound each breast to ½ inch thickness.  Brush each breast with olive oil & season with kosher salt and freshly ground black pepper.  Set aside.  Start the charcoal fire & then back to the salad…

Combine the red & golden beets and add enough of the vinaigrette to coat…

Beets Red & Gold tossed

At this point, I chose not to toss the salad but arrange on the individual plates in layers. First the washed and dried lettuces…

Arugula & Spinach tossed

followed by a few of the orange slices, some of the beets and a drizzle of the vinaigrette.  The finished plate…

Chicken Grilled with Pesto & Beet Orange Salad

Wishing you a day tomorrow that really…clicks!

K Initial

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