Roasted Beet Spinach Salad

On my first day of work, my department went out to lunch. I ordered a roasted beet and goat cheese salad that was AMAZING. I knew that I would for sure have to make a copy cat recipe the next week. I got mine with their fat free honey mustard dressing, which the waitress told me they make with yogurt. The salad is so simple with lots of big flavors, and so healthy! This recipe was for one large dinner salad I made for myself when my husband was working, I didn't think I could get him to try beets!

Roasted Beet Spinach Salad

1 chicken breast, pounded flat

1 tsp. grill seasoning

4 c. baby spinach leaves

1 large red beet, diced

1/4 cup pecans

1 tbsp. brown sugar

1/4 c. mandarin oranges

1/4 red onion, sliced

1 large heirloom tomato, wedged

Crumbled goat cheese

2 tbsp. fat free honey mustard dressing (recipe follows)

Fat Free Honey Mustard:

2 tbsp. plain non-fat yogurt

1 tbsp. honey

1 tbsp. stone ground mustard

splash of vinegar

salt and pepper

Add all ingredients to a bowl, whisk and serve immediately.

Preheat oven to 400 degrees.

Heat a grill pan over medium high.

Peel beets, dice, and place on a baking sheet. Roast for 20 minutes or until tender. Remove from the oven and cool.

Season the chicken with grill seasoning, grill for 4-5 minutes per side. Remove from the grill, set aside to cool.

Drain the oranges and place in a bowl with the sliced red onion, set aside.

In a small bowl, toss pecans with a drizzle of EVOO and brown sugar. Place in the oven and roast for 2-3 minutes.

Place spinach in the bottom of a large salad bowl.

Add tomato wedges around the sides.

Top with cooled beets, oranges, onions, pecans.

Slice chicken and place on top, then add goat cheese.

Serve with dressing.