Grilled Chicken Salad with Fire Roasted Chile Honey Dressing

Preheat oven to 425 degrees. Wash, dry and wrap each beet individually in aluminum foil. Place on a baking sheet and roast for approximately 45-50 minutes, depending on the size of your beets. You should be able to easily put a knife into the beet. When they are done, remove from the oven, open to let the heat escape from the foil. Cool until you can handle them.

Meanwhile, whisk together the olive oil and Fire Roasted Chile Honey Vinegar to make the dressing. Season to taste with salt and pepper.

When beets are cool enough to handle, peel and cut into 1/4 inch wedges. If you are using red and yellow beets, be sure to keep them separate because the colors will run. Drizzle 2 teaspoons of the dressing (or more to taste) over each of the dishes of beet wedges. Toss together and taste for seasoning. Cover and leave at room temperature. Let the beets marinate in the dressing for at least 1/2 hour. (You may not use all the beets for the salad, so you can nibble on them while you are putting everything together!)

When you are ready to prepare the salad, put the baby lettuces in a large bowl and arrange the chicken, beets, feta and egg slices on top, along with any other vegetables you might want to add. Drizzle with the remaining dressing. Serve immediately.