Roasted ruby-red beets are an 'unbeetable' way to add full-fledged flavor in this hearty, summer salad. Beets aren't only healthy for you - they're kryptonite to boring salads.
1 Large Red Beets, scrubbed and trimmed
extra-virgin olive oil
salt
cracked black pepper
1 Can Garbonzo Beans, Drained
2 Chicken Breast
1 Tablespoon Traeger Blackened Saskatchewan Rub
4 Ounce Goat Cheese
4 Cup Baby Greens
balsamic vinegar
extra-virgin olive oil
1 Large Red Beets, scrubbed and trimmed
As Needed extra-virgin olive oil
To Taste salt
To Taste cracked black pepper
1 Can Garbonzo Beans, Drained
2 Chicken Breast
1 Tablespoon Traeger Blackened Saskatchewan Rub
4 Ounce Goat Cheese
4 Cup Baby Greens
To Taste balsamic vinegar
To Taste extra-virgin olive oil