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Heat your oven to 350 degrees.
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If you are roasting the beets yourself, get to work on that first. Beet juice may stain light colored countertops, cutting boards, and clothing - so I recommend wearing an apron and using a dark colored cutting board. Slice the leaves off the beets. Place each beet on a piece of aluminum foil, drizzle a little olive oil over the beets, and then wrap them up loosely in foil. This technique will steam the beets - and don't worry the outer layer of skin will peel right off the beets once they have cooked. Place the beets on a large parchment lined baking sheet. Let the beets cook for 15 minutes.
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While the beets are roasting, get the rice going if you are boiling the rice.
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After the beets have been in the oven for 15 minutes, take them out of the oven and spread the butternut squash out on the parchment beside the beets. Drizzle with olive oil and then dust with salt and pepper. Return to the oven for about 30 minutes, until the squash and the beets are soft. Unwrap the beets, and let them cool for 10 minutes before using your fingers to peel off the outer layer of skin. Then chop the beets.
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Next, prepare the chicken. Place the panko in a shallow bowl. Crack the eggs into another shallow bowl and beat them with a fork. Heat a skillet over medium heat, and add enough butter to just coat the bottom of the pan. Dip a chicken breast in the panko, then the egg, and then back in the panko, thickly coating the chicken in the panko. Then place it in the hot skillet. Continue doing this until the skillet is full (I find that I can usually fit 3 chicken breasts at a time). After about 3 minutes the first side of the chicken will be browned. Flip and add more butter to the pan as necessary. Once the second side of the chicken has browned, place it on a baking rack on a baking sheet, and into the oven. (This makes the chicken extra crispy). Follow the same method to cook the remaining chicken breasts. Let the chicken breasts bake in the oven for 20 minutes.
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To assemble the salads, start with a handful or two of spinach, add a big scoop of rice on top, then add some of the beets, butternut squash, and goat cheese. Top with a chicken breast and drizzle with ranch dressing.