40 Min

• 2 Whole Chicken Legs
• 2-3 Beets
• 1 bunch Spinach, roughly chopped, or Loose Baby Spinach
• 1 Tbsp Chopped Basil
• 1 Tbsp Oil
• 2 Tbsp Olive Oil
• 1/2 Tbsp Balsamic Vinegar
• 1/2 tsp Dijon Mustard
• Sea Salt & Pepper

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

Once beets are cooked, allow them to continue to steam as they cool. Then, rub skin off with your fingers under running cool water. Slice them thinly through their equators rather than from stem to stem. Whisk olive oil, balsamic vinegar, and Dijon mustard in small bowl. Season with sea salt and pepper. Toss beets and spinach with dressing and serve with chicken.