Chicken, Blue Cheese And Beet Salad - cooking recipe

Ingredients

4 None raw beets
10.5 oz rotisserie chicken, shredded
3.5 oz baby arugula
1 None red onion, halved, thinly sliced
1/4 cup fresh mint leaves
1/3 cup fresh flat-leaf parsley leaves
1/3 cup extra-virgin olive oil
2 tbsp red wine vinegar
4.5 oz blue cheese, crumbled
3/4 cup hazelnuts, lightly toasted, chopped

Preparation

Preheat oven to 350\u00b0F.
Wrap beets individually in foil. Place on a baking tray and roast for 40-50 mins, until tender. When cool enough to handle, peel. Cut into chunks then transfer to a large bowl.
Add chicken, arugula, onion, herbs, oil and vinegar. Season. Serve topped with cheese and hazelnuts.