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Red Beet Orange Arugula Salad & Steamed Chicken Breast

Serves 2–46 medium red beets2 oranges8–10 ounces arugula2 tablespoons walnuts, choppedDressing2 tablespoons vinegar2 teaspoons yellow mustard1 teaspoon salt¼ teaspoon black pepper, freshly ground6 tablespoons olive oilServes 2–42 chicken breastsOlive oilSaltBlack pepper, freshly groundZest of 1 lemon {pinterest_rich_pins_images} Red Beet Orange Arugula Salad & Steamed Chicken Breast {/pinterest_rich_pins_images}

Red Beet Orange Arugula Salad & Steamed Chicken Breast

  • 1/9
    Red Beet Orange Arugula Salad & Steamed Chicken Breast
  • 2/9
    Remove the tops and roots from the red beets. Wash the beets, and wrap each individually in a piece of aluminum foil. Place on a rimmed baking pan and bake in the oven until soft, about 60 minutes.
  • 3/9
    Remove from the oven, unwrap and let cool quickly in a bowl filled with ice and water. Peel the beets and cut them into quarters or eighths, depending on size.
  • 4/9
    Segment the oranges. Cut the top and bottom of the orange, and stand it on one end. Cut off the skin and pith all around.
  • 5/9
    Hold the orange firmly and, using a sharp knife, carefully cut between its membranes to remove the sections.
  • 6/9
    In a small bowl, mix the vinegar with the mustard, salt and black pepper.
  • 7/9
    Slowly, in a thin stream, pour in the olive oil while whisking continuously,...
  • 8/9
    ...until emulsified.
  • 9/9
    Brush the chicken with olive oil, season with salt and black pepper to taste, and grate the lemon zest all over it. Arrange the chicken in the basket, and place it in the pot.

Text, photos and food cooked by Michal Martinek

Oct 20, 2015

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Red Beet Orange Arugula Salad & Steamed Chicken Breast

The salad and the chicken complement each other really well, but you can also eat them on their own or paired with something else. Together, they form a great paleo recipe; separately, the salad is vegan and the chicken is a good protein side. Let’s look at both.

Beets in general are fun to cook with (red hands) and to eat (red tongue), but they’re an unassuming superfood, too—loaded with nutrients such as sodium, beta carotene, iron, vitamins B and C, and calcium, and helpful with low blood sugar, constipation and acne. They build blood and cleanse it at the same time.

I roasted them for this recipe and then let their mellifluous taste sing with juicy oranges, spicy arugula and earthy walnuts. The dressing is simple and a perfect flavor enhancer of the whole salad. You can use baby spinach or other greens, and substitute almonds or hazelnuts for the walnuts.

Steaming the chicken—or any kind of protein, really—is one of the healthiest ways to cook animal protein. Pound the chicken breast beforehand for faster cooking time and for nicely succulent meat. 

O

  1. Serves 2–4
  2. 6 medium red beets
  3. 2 oranges
  4. 8–10 ounces arugula
  5. 2 tablespoons walnuts, chopped
  6. Dressing
  7. 2 tablespoons vinegar
  8. 2 teaspoons yellow mustard
  9. 1 teaspoon salt
  10. ¼ teaspoon black pepper, freshly ground
  11. 6 tablespoons olive oil

1

Preheat the oven to 400 degrees. Remove the tops and roots from the red beets. Wash the beets, and wrap each individually in a piece of aluminum foil. Place on a rimmed baking pan and bake in the oven until soft, about 60 minutes. Test with a knife—if it goes in and out easily, the beets are cooked.

2

Remove from the oven, unwrap and let cool quickly in a bowl filled with ice and water. Peel the beets and cut them into quarters or eighths, depending on size.

3

While the beets are baking, make the salad dressing. In a small bowl, mix the vinegar with the mustard, salt and black pepper. Slowly, in a thin stream, pour in the olive oil while whisking continuously, until emulsified. Alternatively, place all dressing ingredients in a jar, close the lid, and shake until emulsified.

4

Segment the oranges. Cut the top and bottom of the orange, and stand it on one end. Cut off the skin and pith all around. Hold the orange firmly and, using a sharp knife, carefully cut between its membranes to remove the sections.

5

Place the arugula on a plate, and arrange the beets and orange segments on top. Sprinkle with the walnuts, and drizzle with the dressing to taste.

Steamed Chicken Breast

O

  1. Serves 2–4
  2. 2 chicken breasts
  3. Olive oil
  4. Salt
  5. Black pepper, freshly ground
  6. Zest of 1 lemon

1

Place the chicken breast on a cutting board, cover it with plastic food wrap, and pound it to an even ¼-inch thickness.

2

Add water to cover the bottom of a steamer pot, and bring it to a simmer. Brush the bottom of a steam basket with olive oil; this prevents the chicken from sticking to it.

3

Brush the chicken with olive oil, season with salt and black pepper to taste, and grate the lemon zest all over it. Arrange the chicken in the basket, and place it in the pot. Cover and steam for 7–8 minutes.

4

Remove from the basket, slice into strips, and serve.

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