Recipe modified from http://www.foodnetwork.com/recipes/ina-garten/balsamic-roasted-beet-salad-recipe.html
Makes 3 servings (serving size: 1/3 of the salad and 1 chicken breast)

Ingredients

• NUTRITION FACTS
  Per serving
  Calories 426	% Daily Value
  Total Fat 29 g	44 %
  Saturated Fat 5 g	27 %
  Monounsaturated Fat 15 g	-
  Polyunsaturated Fat 3 g	-
  Trans Fat 0 g	-
  Cholesterol 82 mg	27 %
  Sodium 696 mg	29 %
  Potassium 744 mg	21 %
  Carbohydrates 15 g	5 %
  Dietary Fiber 3 g	13 %
  Sugars 8 g	-
  Protein 30 g	60 %
  Vitamin A	12 %
  Vitamin C	12 %
  Calcium	8 %
  Iron	12 %
  * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

  4 medium-sized beets, tops removed and scrubbed
• 1/4 cup balsamic vinegar
• 1/4 cup extra virgin olive oil
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• Ground black pepper
• 2 cups of baby arugula
• 3 tablespoons almond slices
• 2 ounces soft goat cheese (or feta cheese), crumbled
• 3 teaspoons chicken seasoning (McCormick Montreal Chicken Seasoning works well)
• 1 tablespoon canola oil
• 3 boneless, skinless chicken breasts

Directions

1. Preheat oven to 400°F.
2. Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to one hour, depending on their size, until the beets are tender through the center.
3. While the beets are cooking, heat one tablespoon of canola oil in a large pan (cast iron skillet works well) on medium heat. Sprinkle each chicken breast with one teaspoon of chicken seasoning (more or less depending on how you like your chicken) and place chicken in pan. Place cover on pan and cook chicken for about seven minutes on EACH side. If chicken breasts are thick, you may need to cut them in half to speed up cooking. Chicken is done when the center is white and there is no pink present. Once chicken is cooked, set aside.
4. Whisk together the vinegar, olive oil, mustard, one teaspoon of salt, and one-half teaspoon of pepper and set aside.
5. After the beets are done cooking, unwrap each beet and set aside for 10 minutes until they are cool enough to handle. Peel the beets over a piece of parchment paper or over the sink to prevent staining of the cutting board or any other surface. While the beets are still warm, cut each one in half and then each half into four to six wedges and place them in a large mixing bowl. As you’re cutting the beets, toss them with half of the vinaigrette, one-half teaspoon of salt, and a sprinkle of pepper.
6. Place the arugula in a separate bowl and toss with enough vinaigrette to moisten. Plate the arugula and top with beets, almonds, and goat cheese. Serve warm or at room temperature with chicken breast.