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Add a photoI don't know why I think these two go so well together - maybe it's the contrasting colours or the fact that both have neutral tastes to begin with, but once they absorb different flavours they can taste quite extraordinary.
Beetroot, in my opinion, is underestimated. I know when I was growing up the only form of beetroot I was accustomed to, was the pickled and sliced variety in a jar - which I loved! Now that I can no longer eat it - I have been introduced to a whole new world of baby beetroot; roasted and even raw.
The current fad it seems is to use as many raw ingredients as possible - I therefore decided to use some raw beetroot in this salad, to see what all the fuss was about.
Ингредиенты
- 2 Chicken Breasts (skinless)
- Macadamia Nut Oil
- Citrus Flake Sea Salt (Woolies)
- Tin Foil
- Half a Packet Baby Beetroot
- Half a Packet Tender Stem Asparagus Spears
- Half a Packet Rocket Leaves
- Poppy Seeds
- Dressing:
- 2 Tablespoons Macadamia Nut Oil
- 2 Tablespoons Honey
- Juice of a Lime
- A Sprinkling of Citrus Flake Sea Salt and Crushed Black Pepper
- A Drop of Water
Инструкции
- Heat oven to 200 degrees Celsius
- Tear two squares of tin foil
- Place one chicken breast in the middle of each square
- Place a drop of Macadamia Nut Oil onto each breast and a liberal sprinkling of Citrus Flake Sea Salt
- Rub the oil and salt over the breasts, so that they are entirely covered
- Wrap up the breasts loosely into a tinfoil parcel
- Cook in the oven for 10 to 15 minutes (the breasts must still be moist)
- Blanch asparagus spears in boiling water for about 5 minutes, so that they are still al dente
- Grate the beetroot into a bowl
- Tear up the rocket leaves and add to the bowl
- Add the blanched asparagus
- Cut the cooked chicken breasts into bite-size pieces and add to the salad
- Coat the salad with the dressing (if you find the dressing a bit sweet, I like to use the juices from the chicken as well - you can even use the juices instead of using extra oil in the dressing)
- Top with poppy seeds and toss
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 112g | |
| Recipe makes 2 servings | |
| Calories 173 | |
| Calories from Fat 51 | 29% |
| Total Fat 5.75g | 7% |
| Saturated Fat 3.37g | 13% |
| Trans Fat 0.01g | |
| Cholesterol 43mg | 14% |
| Sodium 49mg | 2% |
| Potassium 187mg | 5% |
| Total Carbs 19.24g | 5% |
| Dietary Fiber 0.0g | 0% |
| Sugars 17.32g | 12% |
| Protein 12.05g | 19% |
