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Roasted ruby-red beets are an 'unbeetable' way to add full-fledged flavor in this hearty, summer salad. Beets aren't only healthy for you - they're kryptonite to boring salads.
1 Large red beets, scrubbed and trimmed
extra-virgin olive oil
Salt
cracked black pepper
1 Can Garbonzo Beans, Drained
2 chicken breasts
1 Tablespoon Traeger Blackened Saskatchewan Rub
4 Ounce goat cheese
4 Cup Baby Greens
balsamic vinegar
extra-virgin olive oil
: 450 ˚F
1 Large red beets, scrubbed and trimmed
As Needed extra-virgin olive oil
To Taste Salt
To Taste cracked black pepper
: 450 ˚F
1 Can Garbonzo Beans, Drained
: 450 ˚F
: 450 ˚F
: 165 ˚F
2 chicken breasts
1 Tablespoon Traeger Blackened Saskatchewan Rub
4 Ounce goat cheese
4 Cup Baby Greens
To Taste balsamic vinegar
To Taste extra-virgin olive oil