🥗 Colorful Salad with Oven-Baked Beetroot, Chicken, and Gorgonzola

Name: Colorful Salad with Oven-Baked Beetroot, Chicken, and Gorgonzola
Total time: 30 min
Yield: 4 servings
Ingredients: 600 g beetroot; 2 tbsp melted butter; salt; pepper; 350 g chicken breast fillet; 20 g pine nuts; 100 g baby spinach; 4 tbsp white balsamic vinegar; 3 tbsp olive oil; 80 g Gorgonzola

389 kcal · 30 min · 4 servings

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Ingredients

600 g beetroot
2 tbsp melted butter
salt
pepper
350 g chicken breast fillet
20 g pine nuts
100 g baby spinach
4 tbsp white balsamic vinegar
3 tbsp olive oil
80 g Gorgonzola

Instructions

1. Preheat the oven to 200 degrees Celsius fan setting.
2. Wash the beetroot thoroughly.
3. Prepare a piece of aluminum foil for each beetroot.
4. Brush the inside of the foil with melted butter.
5. Season the greased foil with salt and pepper.
6. Wrap each beetroot individually in the prepared foil.
7. Place the wrapped beetroot into the preheated oven.
8. Bake the beetroot for about 45 minutes.
9. Rinse the chicken meat under running water.
10. Pat the meat dry with kitchen paper.
11. Cut the chicken meat into thin strips.
12. Heat a dry pan on the stovetop.
13. Roast the pine nuts in the pan until golden brown.
14. Wash the spinach thoroughly.
15. Remove any thick stems or wilted leaves from the spinach.
16. Let the spinach drain well.
17. Take the beetroot out of the oven after baking.
18. Remove the aluminum foil from the beetroot.
19. Peel the cooled beetroot.
20. Cut the peeled beetroot into wedges.
21. Let the beetroot wedges cool down completely.
22. Pour the vinegar over the cooled beetroot wedges.
23. Add two tablespoons of olive oil.
24. Mix the beetroot with the vinegar and oil.
25. Finally season the beetroot wedges with salt and pepper.
26. Heat the remaining olive oil in a non-stick pan.
27. Fry the chicken strips in the pan.
28. Cook the meat for three to four minutes.
29. Season the fried chicken with salt and pepper.
30. Crumble the Gorgonzola cheese into small pieces.
31. Add all prepared ingredients to a large bowl.
32. Toss the salad ingredients gently together.
33. Divide the finished salad onto individual plates.
34. Serve the salad immediately while warm.

Nutrition per serving

kcal: 389
Protein: 29 g · Fett/Fat: 23 g · Carbs: 15 g