This is a healthy salad with chicken, roasted beets and Dandelion greens. With a yummy dressing you get to make yourself.
3 lbs baby to full-grown beets, with out tops but with roots and stems ends intact (whole foods usually has them like this.)
1 tbsp. plus 1/2 cup extra-virgin olive oil
1 1/4 tsp. salt
1 cup walnut pieces
1 tbsp cumin seeds
zest of 2 lemons
3 tbsp. chopped shallot
1/2 tsp. pepper
3 cups shredded cooked chicken
1 1/2 qts. loosely packed tender dandelion green tops (I prefer using arugula instead)
1 preheat oven to 400
Scrub beets dry and put on a baking sheet, coat with 1 tbsp oil and 1/2 tsp salt. bake until tender (about an hour)
roast nuts on another sheet stirring often, until deep golden (about 5 min)
2 cool beets
In a small frying pan over low-med heat toast the cumin, (it will smell great and get about two shades darker.) Using a mortar or coffee grinder (clean it first nube) coarsely grind cumin.
Pour into a large bowl and whisk with remaining 1/2 cup oil, 3/4 tsp. salt, the lemon zest and juice,shallot and pepper. (A tasty mod to this is chop up some of the roasted nuts and mix them in too)
Remove beet peels, and cut into wedges
Toss beets and chicken with the dressing you made
In a large bowl combine chicken/beet/dressing mix with toss greens and nuts you can season with more salt if you like.
I know it looks like a lot of steps on paper but it is really really easy and fast to do.