Buy a pre-cooked rotisserie chicken (re-heat before serving if warm is preferred).

Preheat oven to 375 degrees.

Roughly chop beets, toss with 1 tablespoon olive oil and 1/4 teaspon sea salt; roast on baking sheet with foil 'tenting' them; roast for 10-15 minutes or until fork tender.

While beets roast, toss prepackaged salad with dressing and top with shredded, rotisserie chicken. Serve with 1/2 beet.

When ready, brush peach slices with olive oil, and place on grill to caramelize and show grill marks; grill for 2-3 minutes.  May be served with vanilla frozen yogurt.