Grilled Chicken and Beetroot Salad with Apples and Beans Recipe: With its combination of crisp apples, earthy beetroots, delicate grilled chicken, and robust beans, this colorful and nutrient-dense salad strikes the ideal balance between flavors and textures.
This salad is not only delicious but also a good meal that will give you a full and energizing feeling. It is packed with protein, fiber, and necessary nutrients.
You can have this salad for a light lunch or as a cool dinner, and it will quickly become a favorite in your repertoire of healthful foods.
Grilled Chicken and Beetroot Salad with Apples and Beans Recipe
INGREDIENTS
For Salad
- 1 can 15 oz red kidney beans, drained and rinsed
- 1 pound beetroot, raw, trimmed
- 1 green apple, diced about 1-2 inches
- 1 medium red onion, sliced thinly into half moons
- ½ pound smoked chicken, medium dice
- Fresh parsley for serving
For Dressing
- 1 tablespoon dijon mustard
- 1 tablespoon liquid honey
- 3 tablespoons lemon juice, preferably freshly squeezed.
- 4 tablespoons of good quality virgin olive oil
- ¼ teaspoon black pepper
- Salt to taste
INSTRUCTIONS
- Beetroot should be cleaned and pat dried using paper towels. You can boil it for about 45 minutes, steam it, or cook it until a knife can easily pierce it through. Or, like I did, you might bake it in the oven. A casserole dish or baking sheet should be ready.
- Bake beets for 1 hour at 400 degrees Fahrenheit in a preheated oven covered with foil. Use a knife to pierce it to determine its doneness. Peel once it’s cool enough to touch. Cut into cubes of 1-2 inches each.
- Combine the dressing ingredients in a mason jar or small bowl and shake well.
- In a large bowl, prepare the remaining ingredients and stir in the fresh beetroot. Add the dressing and stir to blend. Add some parsley or other fresh herbs, lemon zest, and goat’s cheese as garnish, then set aside for 15 minutes to allow the flavors to meld.
ALSO SEE
NOTES
- I’ve found the best way to cook beetroot for this salad is to cook it whole, unpeeled, wrapped in aluminum foil, and baked. This method helps preserve the beetroot’s color and flavor and makes it juicy and soft.
- You can bake the beetroot for up to 3 days before assembling this salad and store it in an airtight container in the fridge.
- If possible, serve this salad cold but with beets a little warmer. You will make the beets separately anyway, and it is easy to add them later. The flavor combination is incredible this way.
How to Cook Beets:
- In Oven. Wash and rub your beets. Pat dry the beetroot with paper towels. Prepare a baking sheet or casserole dish. Wrap beets in foil and bake for 1 hour in a preheated oven at 400 degrees Fahrenheit. Pierce it with a knife to check the doneness. Let cool touch and peel it.
- Cut into about 1-2 inch cubes. It is my preferred method simply thanks the delicious flavor is preserved thanks to roasting and the beets become softened but not overly soft like with boiling.
- In an Instant Pot. Pour 1 cup cold water into the pressure cooker. Place a steamer basket in the Instant Pot, then place the beets in the basket. Close the lid and cook at high pressure for 25 to 30 minutes. Quickly release and carefully open the lid.
- On the stovetop. Place the beets in a large pot and cover them with water. Bring to a boil, and then reduce heat. Simmer the beets for about 45 minutes (medium beets) or more until fork-tender. For quicker cooking, chop the beets roughly.
- Steamer – place the beets into the steamer basket and steam for 45 minutes or until the beets are easily pierced through with a knife.
FAQs AND QUESTIONs
Is beetroot salad healthy?
- Numerous macro and micronutrients found in beetroot are advantageous to your body’s healthy operation.
- This root vegetable is low in calories, lowers inflammation, enhances brain and intestinal health, and stabilizes blood pressure! Beetroot is a fantastic addition to any salad!
Can you add raw beets to a salad?
- To make beetroot simpler to digest, it’s frequently boiled or roasted before adding it to a salad.
- Peel and wash the beets before grating them finely and adding them to the salad along with the other ingredients.
