For the dressing, whisk together:
Juice of 1 lemon
2 tbsp fresh chopped basil
1/2 cup extra virgin olive oil
Sea salt to taste
Pepper to taste
Then, add
1/2 beet, sliced thinly
to the dressing and marinate a minimum of 30 minutes (best to just leave them in the fridge overnight, though)
To serve your salad, layer the following ingredients on roughly
4 cups of arugula
8 oz grilled chicken breast
1/2 cup crumbled feta
1/4 cup walnuts
Enjoy! And let me know in the comments below how it turned out!
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