the best beetroot salad

Chicken with beetroot salad and sundried tomato, basil and garlic sauce!

Another beautiful day in Manly! This summer has really been glorious - at least in Sydney where we haven't had too many stinking hot days! Tonight for dinner I made my special beetroot salad, which is so quick and easy to make and never fails. I served it with chicken cooked in vermouth and a yummy cold sauce with sour cream, sundried tomatoes, basil and garlic. The perfect dinner for a hot summer day.

As our new oven is not yet connected I had to cook the beetroot in a french oven. It worked surprisingly well! 

My beloved cast iron French oven. An amazing wedding gift!

Ingredients

Beetroot salad
3-4 fresh beetroots, cut in wedges
1 pack baby rocket and spinah mix
1/2 red onion, thinly sliced
1/2 block of Danish feta
2 tablespoons pine nuts, toasted
Balsamic vinegar
Extra virgin olive oil
Salt
Pepper

Sundried tomato, basil and garlic sauce
200 ml sour cream
10 sundried tomato pieces, diced
A handful of basil leaves, roughly chopped
1-2 garlic cloves, crushed
1 teaspoon paprika powder
1/2 teaspoon chili powder
Salt & Pepper

Chicken 
4 chicken fillets
100 ml Vermouth
2 garlic cloves, crushed
Salt
Pepper

Instructions

Beetroot Salad

1. Set oven on 200 degrees 
2. Cook the beetroot in oven for 30 minutes or until cooked through
3. Toast pine nuts in a pan for a couple of minutes until golden
4. Slice onion and cut fetta into small pieces
5. Place rocket, spinace, onion, beetroot on a large serving platter. Top with fetta and sprinkle pine nuts on top.

Sauce

1. Cut sundried tomatoes into small pieces, chop basil and grush garlic. Place in small mixing bowl
2. Add sour cream and mix well
3. Add paprika and chili powder. Add salt and pepper to taste. Set aside in fridge for 30 min before serving.

Chicken

1. Crush garlic. 
2. Heat oil in a cast iron French oven
3. Brown the chicken
4. Add the garlic and the vermouth
5. Cook for 5-10 min until cooked through and vermouth has evaporated (It cooks surprisingly fast in a french oven, so be careful not to overcook!).

Enjoy!

xxx