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Prep
Difficulty
Easy
Time
Estimate
over 1 hour
1. Roast the beets.
2. Prepare and roast the chicken.
3. Cut up the potatoes and roast alongside in a separate pan.
4. Make the remaining salad ingredients as everything roasts. Toss only once everything is out of the oven. Serve together.
(skip the cheese to make this dairy-free)
Slices of beets are roasted into crisp, sweetness and tossed with leafy greens, blue cheese and a simple creamy sweet dressing.
There is something quite satisfying in roasting a whole chicken. The preparation and work is minimal and then this golden, crusted bird appears after about an hour of cooking away. While buying one of the rotissere chickens from the store is a tad easier, when you roast your own you know exactly what ingredients went into it. The most important tool you need is a thermometer. Buy one. You will not regret this less than $10 purchase.
Tossed in olive oil these potatoes roast up to be soft on the inside and crispy on the outside.
