Roasted Beet and Chicken Salad with Goat Cheese

Roasted Beet and Chicken Salad with Goat Cheese
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: . Photo Credit: Mittera.

To save time, you can use the chicken breast meat from a rotisserie chicken from the grocery store to make this recipe.

  • Prep time
    20 min
  • Cook time
    50 min
  • Servings
    4 Servings
  • Serving size
    1 salad
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 salad
  • Amount per serving Calories 270

  • Total Fat 12g
    • Saturated Fat 2g
    • Trans Fat 0g
  • Cholesterol 55mg
  • Sodium 200mg
  • Total Carbohydrate 19g
    • Dietary Fiber 4g
    • Total Sugars 14g
  • Protein 23g
  • Potassium 660mg
  • Phosphorus 245mg

Choices/Exchanges: 1/2 Carbohydrate, 2 Nonstarchy vegetable, 3 Lean protein, 1 1/2 Fat



  • nonstick cooking spray
  • small beets
  • boneless, skinless chicken breasts
    12 oz
  • black pepper
    1/4 tsp
  • balsamic vinegar
    1/4 cup
  • olive oil
    1 tbsp
  • low sodium vegetable broth
    2 tbsp
  • honey or 2 packets artificial sweetener
    1 tbsp
  • Dijon Mustard
    2 tsp
  • garlic (minced or grated)
    1 clove
  • Mesclun salad mix
    8 cup
  • crumbled goat cheese
    2 tbsp
  • slivered almonds (toasted)
    1/3 cup


  1. Preheat the oven to 375 degrees F. Coat a baking sheet with cooking spray. Set aside.

  2. Wrap the beets in aluminum foil and place them on the baking sheet. Lay the chicken breasts on the baking sheet next to the beets. Coat the chicken with cooking spray and season it with the salt (optional) and black pepper. Roast the chicken and beets for 25-30 minutes or until internal temperature of the chicken is 165 degrees F. Remove the chicken breasts from the oven and set aside. Once slightly cool, slice the chicken into thin slices.

  3. Continue to roast the beets until tender, another 15-20 minutes. Remove the beets from the oven and set aside.

  4. Once the beets are cool, peel the skin off and cut each beet into 1/2-inch chunks.

  5. In a medium bowl, whisk together the balsamic vinegar, olive oil, vegetable broth, honey, Dijon mustard, and garlic.

  6. Add the arugula and beet chunks to a large bowl. Pour the dressing over the salad and toss to coat.

  7. Divide the salad among 4 plates. Top each salad with 1/4 of the chicken breast slices, 1 Tbsp. goat cheese and 1 Tbsp. slivered almonds.