Lunch: Chicken, beet, and brussels salad
After discovering how easy and delicious it is to cook with the crock pot (check out this crock pot chicken recipe) weβve been looking for more ways to use it. This morning Jennifer thought βwhy not cook the beets in it.β
So thatβs what we did. She found this simple recipe. I only had 4 beets so I pared the amounts down a bit. I also think I cut the beets smaller than I was supposed to, so I cooked them on low for a little over 4 hours instead of 6. But they came out sooo good.
They finished cooking right when I got back from the gym, so I tossed them with some dry parsley and then made this bomb salad with them. Check it out.
1.5 handfuls of chicken
1 handful of roasted brussels
1 handful of crock pot beets
Chopped walnuts and almonds, and a dash of pumpkin seeds
Finished with olive oil, fig balsamic, red wine vinegar, chopped raw garlic, salt, onion powder
Such a treat!