Everyday recipes

Chicken and beetroot salad with blue cheese & hazelnuts

Chicken & beetroot salad

Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Course: Lunch, Main
Favourite flavours: Salad

Chicken & beetroot salad with blue cheese & hazelnuts
INGREDIENTS

4 medium beetroots
2 cups shredded barbecued chicken
100g baby rocket leaves
1 red onion, halved, thinly sliced
½ cup mint leaves
½ cup parsley leaves
1/3 cup extra virgin olive oil
2 tablespoons red wine vinegar
125g blue cheese, crumbled
½ cup hazelnuts, lightly toasted, chopped
METHOD

  1. Preheat oven to moderate, 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.


TOP TIP

  • Other ways to use fresh beetroot: Grate raw beetroot and toss with other grated vegetables in a salad with a vinaigrette dressing. Slice and saute in olive oil with herbs.
  • Use cooked and mashed in cakes and muffins.


More delicious recipes in this week's Woman's Day, on sale October 5, 2009.

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