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Char-grilled chicken and roasted beetroot salad
Char-grilled chicken and roasted beetroot salad
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Vibrant mixed salad bursting with delicious flavors and textures.
Ingredients:
  • 1 bunch baby beetroot, washed, small leaves trimmed and reserved
  • 60ml olive oil
  • 4 (about 800g) chicken breast fillets
  • 1 baby radicchio treviso, leaves separated, torn
  • 100g baby mizuna leaves (see note)
  • 75g hazelnuts
  • 40.00 ml sherry vinegar
  • 11.80 gm wholegrain mustard
  • 100g soft goat's cheese, crumbled
Instructions:
  • Preheat your oven to 200°C. Arrange beetroots in a roasting pan, then generously drizzle with 2 teaspoons of oil. Roast for 20 minutes until tender. Let them cool slightly, then peel and cut into quarters.
  • Preheat a sizzling char-grill pan or barbecue on high heat. Season the chicken generously with salt and freshly ground black pepper. Grill each side for 4-5 minutes until fully cooked. Place on a plate, cover with foil, and let it rest for 5 minutes. Slice the chicken into thick pieces using a sharp knife.
  • Combine the beetroot leaves, radicchio, mizuna, and hazelnuts in a large bowl, gently tossing them together.
  • In a bowl, combine the vinegar, remaining oil, mustard, salt, and pepper. Drizzle the mixture over the salad leaves and gently toss until well combined.
  • Distribute the salad evenly onto serving plates, arrange the chicken and beetroot on top, sprinkle with goat's cheese, and serve right away.

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