Circassian Chicken Salad

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One 4-pound chicken, left whole

1 onion, quartered

1 carrot, halved

6 black peppercorns


1 pound medium beets, peeled and cut into 1/2-inch wedges

1/4 cup plus 2 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

4 teaspoons red wine vinegar

One 1-ounce slice of baguette, toasted

2/3 cup walnuts

1 small garlic clove

1 teaspoon Aleppo pepper or ancho chile powder

4 ounces baby arugula

Toasted pita bread triangles, for serving

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