Ingredients:
2 tablespoons honey
2 tablespoons red wine vinegar
1 tablespoon chopped shallots
1/2 teaspoon dark sesame oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 ounce firm tofu
3/4 lb beets
3/4 lb sweet potatoes
1 cup shiitake mushrooms
6 cups gourmet salad greens
3/4 lb ready-to-eat roasted boneless skinless chicken breasts, shredded ( such as Tyson)
Directions:
Preheat oven to 400F.
Place first 8 ingredients in a blender; process until smooth.
Set aside.
Leave root and 1 inch of stem on beets; scrub with a brush.
Place beets and sweet potato in a shallow baking dish.
Bake at 400F for 45 minutes.
Add mushrooms, and bake an additional 15 minutes.
Cool to touch.
Peel beets and potato; cut into 1/2 inch cubes.
Thinly slice mushrooms.
Combine beets, potato, mushrooms, greens, and chicken.
Drizzle dressing over salad; toss well.
Serve immediately.
Servings: 4
Time preparation: 10 min.
Time total: 70 min.