Spinach and Beet Salad with Chicken
Salad with chicken, spinach and beet is a recipe featuring fresh ingredients from the chicken category. Try this and other recipes from Spoonsparrow!
Ingredients
- 600 g beetroot
- 2 tbsp liquid butter
- Salt
- Pepper
- 350 g Chicken breast fillet
- 20 g pine nuts
- 100 g Baby spinach
- 4 tbsp white balsamic vinegar
- 3 tbsp olive oil
- 80 g Gorgonzola
Instructions
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1.
Preheat the oven to 200°C fan. Wash the beetroot. For each beet, prepare a piece of foil for wrapping. Brush the inside of the foil with liquid butter and season with salt and pepper. Wrap each beet individually in foil and bake in the preheated oven for about 45 minutes.
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2.
Meanwhile wash the chicken meat, pat dry with kitchen paper and cut into strips. Toast the pine nuts in a dry pan until golden brown. Wash the spinach, rinse and drain well.
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3.
Remove the beet from the foil, peel, cut into wedges and let cool. Mix with vinegar and 2 tbsp olive oil. Season with salt and pepper.
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4.
Heat the remaining olive oil in a non-stick pan and fry the chicken strips for 3-4 minutes. Season with salt and pepper. Crumble the Gorgonzola.
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5.
Carefully combine all salad ingredients in a bowl and distribute onto plates. Serve immediately.
