Roasted Beet and Rotisserie Chicken Salad

2-2.5 cups diced red beets

1 tbsp chopped fresh rosemary

1 rotisserie chicken, shredded

1 cup (6 oz) shelled english peas

1 shallot, thinly sliced

1/4 tsp crushed red pepper

1 tbsp tahini

Juice from 1/2 a lemon

1/4 cup extra virgin olive oil

1 head of romaine, sliced

1/2 cup pomegranate seeds

1/4 cup crumbled goat cheese (+ extra for serving)

2 tbsp chopped fresh mint (+ extra for serving)

Sliced almonds, for serving

First, prepare the beets. Preheat the oven to 350 degrees. Peel and dice the beets and place on lined baking sheet. Drizzle with olive oil (I used a flavored, Tuscan Herb EVOO) and season with fresh rosemary, salt, and pepper. Toss to combine. Place in the oven for 30 mins. Remove from oven and toss. Bake for an additiaon 10-15 minutes, until beets are fork tender.

While the beets are roasting, prepare the peas. Heat 1 tbsp EVOO in a small skillet. Add sliced shallots and cook for 5 minutes. Add the peas, crushed red pepper, and generously season with salt and pepper. Cook over low heat, stirring occasionally, for 12 minutes.

While the beet and peas are cooking, make the salad dressing by whisking together the tahini, lemon juice, olive oil, and a large pinch of salt and pepper in a small bowl.

In a medium bowl, combine the shredded rotisserie chicken, roasted beets, cooked peas & shallots, pomegranate seeds, goat cheese, and mint. In an additional bowl, toss the sliced romaine with the lemon-tahini dressing.

To plate, fill the bottom of your salad bowl with dressed romaine. Top with beet and chicken mixture. Add a sprinkle of sliced almonds and extra goat cheese and mint.