Peel and slice shallot into 1/4" rounds.

Stem and mince parsley.

Trim ends off beet, peel, and cut into 3/4" dice. Red beet juice is a strong dye (it's even used as food coloring), so cut beets last to avoid staining other ingredients. Use a separate cutting board, preferably plastic, to avoid staining your equipment.

Pat chicken breasts dry, and season both sides with pinch of salt and pepper.

Place diced beet on one half of prepared baking sheet and toss with 1 tsp. olive oil, half the sherry vinegar, and a pinch of salt.

Spread into a single layer on one side and roast 10 minutes.

While beet roasts, toss together butternut squash, shallot, 1 tsp. olive oil, remaining sherry vinegar, and a pinch of salt in a mixing bowl.

After beet has roasted 10 minutes, carefully spread butternut squash and shallot into a single layer on empty side of baking sheet and roast until vegetables tender, 15-18 minutes.

While vegetables roast, sear chicken.

Place a medium non-stick pan over medium heat.

Add 2 tsp. olive oil and chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-8 minutes per side.

While chicken cooks, make butter.

In another mixing bowl, thoroughly combine goat cheese, butter, half the parsley (reserve remaining for garnish), and a pinch of salt and pepper.

Plate dish as pictured on front of card, garnishing vegetables with remaining parsley. Bon appétit!