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1
Preheat the oven to 425. Then cut the greens off of the beets next to the stem and wash off. In a glass baking dish add about 1/4 inch of water with the beets cover with aluminum foil and set a timer for 20 minutes (it won't be done then but there is another step).
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2
Slice fennel bulbs[1] and lightly coat with EVOO, salt, and pepper on a baking tray. Remove stems from kale[2], wash, and tear into bite size pieces (approximately an inch in diameter).
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3
Next fire up the grill. Using kitchen scissors cut the stems off the green beans, halve, and add to a large bowl. Slice the onion[3] and add to the same bowl. Lightly coat with EVOO, salt, and pepper. Add to a grilling basket and place on grill over medium heat. Make sure to toss occasionally so the bottom ingredients do not burn and everything is cooked evenly.
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4
Lay out chicken thighs and lightly sprinkle with salt and black pepper on both sides. When onions and green beans are finished cooking place the contents in a large bowl/container. The begin grilling the chicken thoughs over indirect heat.
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5
At this point your 20 minute timer may be about to go off, when it does put the tray of fennel bulbs in the oven and reset the timer to 20 minutes.
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6
To a blender/food processor add 3/4 cup EVOO, 1/4 cup balsamic vinegar, juice of 1 orange, 1/3 cup of walnuts, mint leaves, finely chopped garlic cloves and a pinch of salt+pepper. Blend on high until all ingredients are combined then pour into a small jar.
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7
Continue checking the chicken and beets/fennel and when everything is finished cooking dice the chicken into bite sized chunks and combine with veggies, kale, and the dressing in a bowl to serve immediately. If some servings will be saved for leftovers refrigerate in containers of the following: chicken, onions+green beans+beets+fennel, kale, and dressing in jar.
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8
[1] http://www.youtube.com/watch?v=LW0OCAnBYq8
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9
[2] http://youtu.be/l5ALIVc-oqs?t=37s
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10
[3] http://www.youtube.com/watch?v=q_2TBbfMLzs
