Name: Chicken and beetroot salad with blue cheese and hazelnuts
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4
Ingredients: 4 medium beetroots; 2 cup shredded barbecued chicken; 100 gram baby rocket leaves; 1 red onion, halved, thinly sliced; 1/2 cup mint leaves; 1/2 cup parsley leaves; 1/3 cup extra virgin olive oil; 2 tablespoon red wine vinegar; 125 gram blue cheese, crumbled; 1/2 cup hazelnuts, lightly toasted, chopped

Chicken and beetroot salad with blue cheese and hazelnuts

Serves 4

Prep

10M

Cook

Total

1H 10M

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Ingredients

4 medium beetroots

2 cup shredded barbecued chicken

100 gram baby rocket leaves

1 red onion, halved, thinly sliced

1/2 cup mint leaves

1/2 cup parsley leaves

1/3 cup extra virgin olive oil

2 tablespoon red wine vinegar

125 gram blue cheese, crumbled

1/2 cup hazelnuts, lightly toasted, chopped

Method

1.Preheat oven to 180°C.

2.Trim beetroot leaves, leaving 5cm of stems attached. Scrub beetroot carefully and wrap individually in foil. Place on an oven tray. Bake for 40-50 minutes or until tender when pierced with a skewer.

3.When cool enough to handle, cut off stems and peel off skin (wearing disposable gloves to prevent hands from staining).

4.Cut beetroot into chunks. Place beetroot in a bowl with chicken, rocket, onion, mint, parsley, oil and vinegar. Season to taste. Toss well. Serve topped with cheese and hazelnuts.

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Ingredients

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