Cranberry Beet Salad

I purchased some really large beets at the local farmer’s market and the greens were se fresh and green I decided to make this cranberry beet salad. I bought some kale to fortify the beet greens, and ended up with a super green and vitamin rich salad. I always talk about feeling guilty if I do not use the beet greens, and these were so perfect that I did not have to think twice about eating them. I trimmed them and put them in ice water while I was prepping all of the ingredients, and they stayed nice and bright and crisp. I tossed the scrubbed and halved beets in some olive oil and salt and pepper, then wrapped them in foil and slow roasted them on the grill until they were nice and tender. I decided that I wanted to top this salad with some grilled chicken, so I also roasted a whole, bone-in chicken breast on the grill, and I sliced the breast meat off of the bone just before serving. I think that chicken breast roasted this way is always so much more juicy and flavorful.

The cranberry dressing was very simple to make, and I was able to use ingredients on hand in my mother in law’s kitchen, (so those ingredients would be in anybody’s kitchen) I tossed the greens, the dressing, and the beets together while the beets and dressing were still warm. I think that is an important step, because the greens were so crisp that it helped soften them slightly (without fully wilting them) and made the whole salad more palatable.

I finished this salad off with some spicy toasted walnuts and goat cheese. I have trouble making beet salad without adding goat cheese and nuts for some reason. I think that goat cheese is a perfect pairing with beets, and the crunchy nuts always are a great addition.

Print Recipe

Cranberry Beet Salad

Difficulty: Beginner Prep Time 90 mins Cook Time 45 mins Total Time 2 hrs 15 mins

Servings: 4

All ingredients

Servings

Fot the dressing

• ¹⁄₂ cup cranberry juice
• 1 cup dried cranberries
• 1 tbsp salad oil
• 1 tbsp chopped shallot
• 1 pinch ground clove
• ¹⁄₄ tsp ground black pepper
• 1 tsp kosher salt
• ¹⁄₂ cup red wine vinegar
• 1 tbsp fresh lemon juice

For the salad

• 4 Each 6 ounce chicken breasts (or two whole bone-in chicken breasts)
• 1 tbsp olive oil
• 1 tbsp chopped fresh herbs (parsley, thyme, tarragon)
• 8 oz mixed kale and beet greens
• 1 lb fresh beets, roasted
• ¹⁄₂ cup chopped walnuts
• 1 tbsp butter
• 1 tbsp honey
• 1 pinch cayenne pepper
• 1 tsp salt
• 1 tbsp chopped tarragon
• 8 oz goat cheese

Instructions

1. To prepare dressing

   Place dried cranberries, cranberry juice, shallot, and clove in a small sauce pan.  Bring to simmer on low heat, cover and set aside to cool.

   Once cooled to room temperature place in blender with vinegar, honey, lemon juice and salt and pepper.  Puree until smooth.

   While running on medium speed slowly pour oil into mixture to emulsify.

   Adjust thickness with a splash of red wine vinegar or cranberry juice.  Adjust seasoning if necessary.

   Set dressing aside until you are ready to assemble salad.

    

2. To prepare salad ingredients

   Melt butter on medium heat in a small saute' pan.

   Add walnuts and cayenne and continue heating until walnuts are lightly toasted.

   Add honey and salt and toss.

   Remove from heat. (remove nuts from pan immediately so they do not burn)

3. Season chicken breasts with a drizzle of olive oil and salt and pepper.  Roast on grill until chicken reaches an internal temperature of 165 degrees, remove from heat and allow to rest.

   Remove chicken breast from bone.

   If using boneless breasts, season and grill, and set aside until ready to serve.

   

4. Toss beets with olive oil and salt and pepper.  Wrap in foil and roast on grill until tender.  

   Open foil packet and allow beets to cool enough that they can be handled easily and quarter each beet half.

   

5. To assemble salad

   Place quartered beets in a large mixing bowl.

   Add 8 ounces of dressing and chopped tarragon and toss together.

   Add greens to bowl and toss until well combined.  Adjust seasoning.

   Crumble goat cheese into salad and combine.

   Divide salad onto four serving plates and top with toasted walnuts.

   Slice chicken breast and arrange on top of salad.

   Drizzle each salad with a half ounce of cranberry dressing.

   Serve immediately.