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1
Preheat the oven to 400.
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2
Put the whole chicken, quartered onion, carrot halves and peppercorns in a large soup pot and add enough water to cover the chicken.
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3
Bring to a boil, skimming off any scum with a spoon.
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4
Simmer until the chicken is cooked, about 45 minutes.
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5
Carefully remove the chicken from the pot and pull the meat from the bones; discard the skin.
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6
Return the bones to the pot and simmer for 30 minutes longer.
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7
Meanwhile, put the beet wedges in a medium baking dish.
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8
Add 2 tablespoons of the olive oil and 1/4 cup of water and season with salt and pepper.
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9
Cover with foil and roast for about 1 hour, until the beets are very tender.
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10
Let cool.
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11
Stir the vinegar and 2 tablespoons of the olive oil into the pan juices.
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12
Shred the chicken and transfer it to a bowl.
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13
Strain the chicken broth from the soup pot.
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14
Pour 1 cup into a bowl and save the rest for another use.
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15
Add the bread to the broth and let stand until softened.
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16
In a blender or food processor, pulse the walnuts with the garlic until finely chopped.
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17
Add the soaked bread and puree until creamy and smooth.
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18
If necessary, add a few extra tablespoons of broth until the sauce is the consistency of thin sour cream.
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19
Season with salt and pepper.
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20
Stir the sauce into the chicken and season with salt and pepper.
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21
In a small skillet, heat the remaining 2 tablespoons of olive oil with the Aleppo pepper over moderate heat until fragrant, about 1 minute.
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22
Drizzle the spicy oil over the chicken salad.
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23
Arrange the arugula on a platter and top with the beets and their dressing.
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24
Spoon the chicken salad alongside and serve with the pita.
