Simple Supper: Roasted Beet Salad with Seared Chicken Breast & Grilled Bread

Sunday night suppers are always interesting in my house. I like to challenge myself to use what I have left from earlier in the week without making a trip to the store. Capers, olives, artichoke hearts, beets, and pickled mushrooms are staples in my kitchen because they are so malleable and keep for ages. Toss them in a salad, sauté them with pasta, bake them with a chicken breast .. you've got the idea. Last night I decided to work with some beets and chicken breasts I had on hand. Coupled with grilled scallions and grilled sourdough (I sense a theme here..) you've got a meal.

Roasted Beet Salad with Seared Chicken Breast & Grilled Bread

2 beets, sliced in rounds

1 cucumber, sliced diagonally

3 c. arugula, washed

4 scallions, grilled whole

1 chicken breast

1 tbsp. olive oil

1 tbsp. balsamic vinegar

salt and pepper to taste

While slicing the beets and cucumber marinate the chicken breast in a large bowl with a bit of olive oil, balsamic vinegar, salt and pepper and heat the grill (indoor or outdoor variety). Once the grill is warm, drizzle it with olive oil & put the scallions on. Cook for about 3 minutes on each side or until soft. While the scallions are cooking, toss the arugula, cucumbers, and beets in a large salad bowl and set aside. Remove the scallions from heat & let rest. Place the chicken breast on the grill and cook for about 6 minutes on each side or until the juice runs clear when poked with a knife. While the chicken is cooking roughly chop the scallions and toss them in with the salad. When chicken is cooked through, remove from heat and set aside to rest for a few minutes. Drizzle a few slices of bread (I used sourdough) with olive oil & grill 1 - 2 minutes on each side while the chicken cools. Slice the chicken on a diagonal & toss in the salad. Dress it and serve with bread.

Dijon Balsamic Dressing

2 tbsp. olive oil

1 tbsp. balsamic vinegar

1/2 tbsp. dijon mustard

1 clove garlic, diced

salt and pepper to taste

Why waste time with bottled salad dressings when fresh home-made dressing is such a snap to make and tastes leaps and bounds better than the alternative. Simply combine your favorite vinegar with a bit of good olive oil and you've got it. I prefer balsamic vinegar for its slightly sweet and smokey flavor. In a small jar (such as a baby food jar) combine the oil, vinegar, mustard, garlic, salt and pepper and shake vigorously until combined.