- 3 medium-sized beets
- 4 tsp white balsamic vinegar
- 1 TBS fresh lemon juice
- 1 tsp grainy Dijon mustard
- 1/4 cup EVOO
- 2 1/2 oz (3 cups) baby arugula
- 1 small zucchini, shaved lengthwise with vegetable peeler
- 1/4 cup crumbled feta
- 1 cup grilled chicken, sliced
- Salt & pepper to taste
Preheat oven to 350 degrees. Wash beets, remove green tops and place on parchment-lined baking sheet. Bake for 1 hour until tender. Remove beets, cool and peel. Slice beets crosswise in quarter inch thick slices. Using a small heart-shaped cookie cutter, cut hearts from beet slices. In a large bowl, whisk the next 3 ingredients. Whisk in EVOO; season to taste with salt and pepper. Toss with arugula, chicken and zucchini. Divide equally among plates. Top with feta and beets.
