Meal Kit

Chicken and Roasted Beet Salad

with goat cheese and pistachios

Prep & Cook Time: 30-40 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 5 days

Contains: Tree Nuts (Pistachios), Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Under %{max_calories} calories
    Under 35g carbs

Meet one of the greatest gustatory trinities in existence: roasted beets, crumbly goat cheese, and pistachios. To say the flavor is greater than the sum of its parts hardly does it justice. It's more like a peerless culinary tour de force. Served with a tender pan-seared chicken breast, this dish is the holy union of flavor, texture, and nutrients that will make your dinner an experience to remember.

In Your Box (serves 2)

  • 2 Boneless Skinless Chicken Breasts
  • 8 oz. Golden Beet
  • 8 oz. Red Beet
  • 4 oz. Baby Arugula
  • 1 Shallot
  • 1½ fl. oz. Champagne Vinegar
  • Info
    1 oz. Goat Cheese
  • Info
    ¾ oz. Roasted Pistachios
  • ½ fl. oz. Honey

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Medium Oven-Safe Pan

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Peel and slice shallot into very thin rounds. Coarsely chop pistachios. Trim tops off golden beet and red beet, peel, halve, and cut into 1/4" dice. Keep beets separate. Pat chicken breasts dry, and season both sides with 1/2 tsp. salt and 1/4 tsp. pepper.

  2. 2

    Roast the Beets

    Place golden beet and red beet on separate halves of prepared baking sheet. Toss both with 1/2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Roast until tender, 20-25 minutes. Set aside to cool. While beets roast, make dressing.

  3. 3

    Make the Dressing

    Combine Champagne vinegar, 2 Tbsp. olive oil, honey, 1/4 tsp. salt, and a pinch of pepper in a large mixing bowl. Add shallot rounds (to taste) and set aside.

  4. 4

    Cook the Chicken

    Heat 2 tsp. olive oil in a medium oven-safe pan over medium-high heat. Add chicken to hot pan and cook undisturbed until browned, 3-4 minutes. Flip chicken, place pan in oven, and roast until chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes. Carefully, remove chicken from pan and rest 5 minutes.

  5. 5

    Finish the Salad

    Slice chicken. Add arugula and beets to bowl with vinaigrette. Toss to coat.

  6. 6

    Plate the Dish

    Place a serving of salad on a plate and garnish with goat cheese (breaking up with your hands if needed) and pistachios. Serve chicken next to salad.

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