Chili Chicken with beets and chevre

This is a hearty salad with fresh beets that looks and terrific with the deep green of the spinach and the deep  purple of the beets.

Ingredients;


4 beets medium size (If they come with the stems, keep them for later use. Can be stored in the refrigerator for up to four days)
4 filets of chicken (I use organic)
1/4 cup sweet chili sauce
2 tbs regular soy sauce
1 tbs sweet soy sauce (kecap manis)
2 cloves garlic
olive oil
Baby spinach (as much as you like, I always cover the bottom of the serving tray I'm using)
salt (I use Maldon)
Chevre (I use one box crumbled chevre 6 oz or 170 gram, but you can use as little or as much as you like)
Balsamic vinegar and good olive oil

First marinade the chicken in the sweet chili sauce, soy and garlic (mixed) for as long as you have time, preferably an hour. Grill, bake or pan fry the chicken in olive oil, whatever you prefer. I tend to use the grill since I live in sunny Florida. The chicken is done when no longer pink inside or the juice is no longer pink.

While the chicken is marinating cook the beets until tender with the skin on to keep the color from leaching out. Rinse them in lukewarm water. The skin slips off easily once cooked, just rub it of with a paper towel or your fingertips if you like them lightly pinkish.

When the chicken and beet is done cut the beets in eight and slice the chicken as you prefer, thick or thin slices.
Arrange the salad with a layer of spinach at the bottom, then add the beets, the chicken and the chevre.
Drizzle with balsamic vinegar and olive oil then add some fresh ground pepper and flaky sea salt.

Eat and be merry!