Serves 2

• 2 Chicken Legs & Thighs
• 3 Beets
• 1 handful Arugula
• 1 Tbsp chopped Basil
• 1 Tbsp Ghee
• 2 Tbsp. Olive Oil
• 1/2 Tbsp. Balsamic Vinegar
• 1/2 tsp. Dijon Mustard
• Salt & Pepper

Preheat the oven to 400 degrees. Wash the beets and pat them dry. Wrap them in a packet of foil. Place the packet on a baking sheet and bake the beets until soft, about 15-20 minutes. Meanwhile, season the chicken legs & thighs with salt and pepper. Heat the ghee in an oven-safe sauté pan over medium-high heat. Just before it begins to smoke, place the chicken in skin side down and allow the outside to begin searing. Do not move the pieces for 8 minutes. Reduce the heat if the ghee begins to smoke. Flip the chicken to sear on the other side for an additional 3 minutes. Once golden, transfer the pieces to the oven and continue to roast for an additional 10 minutes or until a meat thermometer inserted into the thigh (but not touching the bone) registers at 165 degrees.

Once the beets are cooked, allow them to steam in their packets as they cool. Once they’re cooled, rub the skin off with your fingers under running cool water. Slice the beets thinly through their equators rather than from stem to stem. Whisk the olive oil, balsamic vinegar and dijon mustard in a small bowl. Season with salt and pepper. Toss the beets, arugula, basil and dressing together and serve with the chicken.