Chicken with beetroot salad and sundried tomato, basil and garlic sauce! |
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
- Set oven on 200 degrees
- Cook the beetroot in oven for 30 minutes or until cooked through
- Toast pine nuts in a pan for a couple of minutes until golden
- Slice onion and cut fetta into small pieces
- Place rocket, spinace, onion, beetroot on a large serving platter. Top with fetta and sprinkle pine nuts on top.
Sauce
- Cut sundried tomatoes into small pieces, chop basil and grush garlic. Place in small mixing bowl
- Add sour cream and mix well
- Add paprika and chili powder. Add salt and pepper to taste. Set aside in fridge for 30 min before serving.
Chicken
- Crush garlic.
- Heat oil in a cast iron French oven
- Brown the chicken
- Add the garlic and the vermouth
- 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