Instructions: Preheat oven to 385 degrees.

Truss chicken, season well with salt and pepper, and roast in oven until cooked through, about 60 to 75 minutes. Remove and allow to cool. Remove all of the meat and pick apart by hand and set aside.

In a medium saucepan, heat vinegar, oil, onion, saffron, carrots, garlic, celery, capers and thyme to a boil. Add shredded chicken and warm through. Peel and cut beets into batonettes and place in a mixing bowl with frisee or chicory. Drain chicken from liquid and place in bowl with beets and chicory. Toss well, season with salt and pepper and serve.

This recipe yields 4 servings.

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