Chicken thigh, boneless - 6 each
Olive oil - as needed
Salt - to taste
Pepper - to taste
Baby beets - 10 each
Chevre - 4 oz.
Baby greens - 5 oz.
Champagne vinegar - 1 tbsp.
Olive oil - 3 tbsp.
Toasted almonds - 2 tbsp.
Roast the beets at 350F until they are cooked through, about 40 minutes or so. As the beets are cooling, season and oil the chicken and place on grill. When the chicken is cooked let it rest in a warm spot while you finish preparing the salad.
Peel the roasted beets, slice and put them in a mixing bowl. Add the Chevre, greens olive oil and vinegar. Toss. Place the salad on the plate top with chicken and toasted almonds.
