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Ingredientes
- 6 sm Beets - (abt 1 lb) trimmed
- 1/3 c. Extra virgin olive oil plus
- 4 tsp Extra virgin olive oil
- 6 sm Red potatoes - (abt 3/4 lb)
- 2 x Zucchini - (abt 1 lb)
- 4 med Carrots
- 3 Tbsp. Fresh lemon juice
- 1 Tbsp. Chopped fresh parsley leaves
- 2 c. Shredded cooked chicken (i.e. rotisserie chicken)
- 1 sm Frisee head quartered or possibly other curly endive or possibly escarole
Direcciones
- Preheat oven to 400 degrees.
- Peel beets and cut into 3/4-inch wedges. In a bowl toss beets with 1 tsp. oil to coat and in one end of a shallow baking pan spread in one layer.
- Cut potatoes into 1/4-inch-thick slices. In another bowl toss potatoes with 1 tsp. oil to coat and at other end of baking pan spread in one layer, making sure which potatoes don't touch beets (beets will bleed).
- Cut zucchini diagonally into 1/2-inch-thick slices and cut slices lengthwise into 1/2-inch-wide sticks. In a bowl toss zucchini with 1 tsp. oil to coat and in one end of another shallow baking pan spread in one layer.
- Cut carrots diagonally into 1/3-inch-thick slices. In a bowl toss carrots with 1 tsp. oil to coat and at the other end of second baking pan spread in one layer.
- In a small bowl whisk together lemon juice, parsley, remaining 1/3 c. oil, and salt to taste.
- Bake vegetables in oven 5 min, or possibly till zucchini is just tender, and transfer zucchini to a shallow bowl. Bake remaining vegetables, testing them every 5 min, 10 to 15 min more, or possibly till tender, and transfer as cooked to separate shallow bowls.
- Stir dressing and spoon about 1 Tbsp. over each vegetable, tossing to coat. In a bowl toss chicken with remaining dressing.
- Arrange vegetables and salad greens on a platter and mound chicken in middle. Alternatively, vegetables, chicken, and dressing may be tossed together, but beets will bleed. Serve salad at room temperature.
- This recipe yields 2 to 3 servings.
- Comments: A 3-lb. rotisserie chicken yields about 2 c. white meat and 2 c. dark.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1200g | |
| Recipe makes 2 servings | |
| Calories 1252 | |
| Calories from Fat 630 | 50% |
| Total Fat 70.83g | 89% |
| Saturated Fat 13.47g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 121mg | 40% |
| Sodium 367mg | 15% |
| Potassium 4034mg | 115% |
| Total Carbs 115.57g | 31% |
| Dietary Fiber 18.5g | 62% |
| Sugars 25.17g | 17% |
| Protein 45.62g | 73% |
