Instead of throwing the greens away we sautéed them in a little garlic and oil while we roasted the beets in the oven. Sliced thin they take no time at all. Be sure to mix up the horseradish yogurt sauce first so it takes on the flavor of the horseradish. Cook, relax and enjoy!
What you'll need: 7 oz whole milk Greek yogurt
1 Tbsp horseradish (0.6 oz)
15 oz beets
5 oz beet greens
1 clove garlic (0.2 oz)
2 skin-on chicken breasts (airline 8–9 oz each)
1 ciabatta roll (3 oz)
freshly ground pepper
Equipment: rimmed baking sheet
Recipe steps: 1. Prep yogurt and beets
Preheat oven to 425°F. Mix yogurt and horseradish in a small bowl and season with ¼ teaspoon each salt and pepper. Separate beets from their tops. Trim any long stems from greens; wash and dry beets and tops. Slice beets ¼–½-inch thick. Peel and thinly slice garlic.
Toss sliced beets with 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper on a rimmed baking sheet and place in oven to roast while you brown chicken.
Season chicken with ½ teaspoon salt and ¼ teaspoon pepper. Heat 2 teaspoons oil in a large skillet over medium-high. Add chicken, skin-side down, and cook until golden brown on both sides, about 8–10 minutes.
Roast beets and chicken
Transfer chicken skin-side up to baking sheet with beets and continue to roast while you prepare croutons. Tear ciabatta into bite-size pieces and toss with 2 teaspoons oil and a pinch salt.
Add ciabatta pieces to baking sheet with beets and chicken and continue to roast until beets are tender, chicken is cooked through and croutons are golden, about 10 minutes more.
Meanwhile, heat 1 tablespoon oil in the skillet over medium-high. Add garlic and cook until fragrant, 1 minute. Add greens and cook, tossing until wilted, about 3 minutes. Spread yogurt on a platter, top with beet greens, beets, croutons and chicken. Enjoy!