Ingredients

2 raw beets, peeled and thinly sliced

1/2 tsp red-pepper flakes

Kosher salt

3/4 tsp red-wine vinegar

5 Tbsp olive oil, plus more for drizzling

1/2 cup half-round cucumber slices

1 Tbsp lemon juice

1/2 cup roughly chopped cilantro (stems included)

3 Tbsp roughly chopped walnuts

1/4 tsp chopped garlic

1/2 rotisserie chicken, removed from the bone and torn into big pieces

Preparation

  1. In a mixing bowl, combine the beets with the red-pepper flakes and 1/2 tsp each of salt and vinegar. Let them sit for 10 minutes, and then mix in 4 Tbsp of olive oil. In another bowl, combine the cucumber with 1 Tbsp each of olive oil and lemon juice, along with a big pinch of salt.

  2. In a third bowl, mix the cilantro, walnuts, garlic, 1/4 tsp of vinegar, a pinch of salt, and a drizzle of olive oil. Add the chicken and toss to coat; serve it with the beets and cucumbers. Makes 2 servings