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Warm orange, chicken & roasted beetroot salad
Warm orange, chicken & roasted beetroot salad
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Elevate winter salads with cozy, hearty ingredients for a delicious twist.
Ingredients:
  • 4 beetroot bulbs, ends trimmed
  • 1 large red onion, cut into wedges, leaving base intact
  • 3 single chicken breast fillets
  • 3 navel oranges, peeled, white pith removed
  • 60ml (1/4 cup) fresh orange juice
  • 18.20 gm extra virgin olive oil
  • 5.90 gm Dijon mustard
  • 100g Greek feta, thinly sliced
  • 125.00 ml fresh continental parsley leaves
Instructions:
  • 1. Preheat the oven to 200°C. 2. Place beetroot on a baking tray and bake for 30 minutes. 3. Add onion to the tray and bake for another 30 minutes, or until beetroot is tender. 4. Remove from the oven and let cool for 15 minutes. 5. Peel and cut the beetroot into wedges while wearing gloves to avoid staining your hands.
  • Heat a non-stick frying pan over medium-high heat and coat with olive oil spray. Cook the chicken for 4-5 minutes on each side until fully cooked. Rest on a plate for 5 minutes, then slice into 1cm-thick pieces across the grain.
  • Squeeze the juice of 1 orange into a bowl. Cut around the white membrane of each orange to remove segments. Repeat with the rest of the oranges. Whisk the fresh orange juice with extra virgin olive oil and mustard. Season with salt and pepper to taste.
  • Arrange the beetroot, onion, chicken, orange segments, feta, and parsley on serving plates. Finish by generously drizzling the orange dressing over the top. Enjoy!

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