Grilled Beet Chicken Kebabs with Avocado

by Amie Valpone

4 fresh large beets
3 tbsp. olive oil
¼ tsp. sea salt
¼ tsp. freshly ground white pepper
1 lb. boneless chicken tenders
2 tbsp. olive oil
1 cup Crunchmaster® Hint of Sea Salt 7 Ancient Grains Crackers, finely ground
1/2 cup crumbled feta cheese
1/4 cup Greek plain yogurt
2 tsp. fresh mint leaves, finely chopped
2 tsp. balsamic vinegar
1/2 small red onion, quartered
Sea salt and pepper, to taste
1 ripe avocado, peeled, pitted and diced
2 tbsp. sweet fruit salsa
Cooking Spray
Aluminum Foil

Heat grill to medium heat. Soak eight 6-inch wooden skewers in water for 15 minutes.

Coat one side of a large piece of aluminum foil with cooking spray. Place beets and 3 tbsp. of oil on foil; season with sea salt and pepper. Wrap foil over beets. Place beet packets on the grill; cook for 30 minutes or until beets are tender.

Meanwhile, dip chicken tenders into 2 tbsp. olive oil, then drench in Crunchmaster® Crackers. Place tenders onto soaked skewers; grill, turning occasionally, until chicken is cooked through, approximately 10-12 minutes.

Meanwhile, in a food processor, blend feta, yogurt, mint, and balsamic vinegar until smooth.

Remove beets from the grill; cut into 1 inch chunks; gently toss with feta mixture, red onion, sea salt and pepper.

Transfer kebabs to a serving dish with prepared beets. Serve with a side of diced avocado with salsa.