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Best salad, so filling and delicious! But must use fresh beetroots :)
Ingredients
4 large beetroots, washed and trimmed
2 medium skinless chicken breasts
150 g baby spinach leaves
2 tablespoons roughly chopped walnuts
½ red onion, thinly sliced
Dressing
1 clove garlic, crushed
2 teaspoons red wine vinegar
1 teaspoon balsamic vinegar
¹/³ cup extra-virgin olive oil
¼ teaspoon honey
Method
Prep Time: 15 minutes
Cooking Time: 90 minutes
Serves: 4
Preheat oven to 150°C.
Wrap each beetroot in foil and roast on an oven rack for 1½–2 hours until soft. Allow to cool then peel and slice into 8 wedges.
Grill or chargrill the chicken breasts for 5 minutes on each side until cooked through. Allow to cool slightly and cut into 2 ½ cm slices.
To make the dressing place all ingredients in an airtight jar and shake to combine.
Combine the spinach leaves, walnuts and onion in a bowl then add the chicken and beetroot. Toss the dressing through the salad and serve warm.
Nutrition Information
Energy: 1336 kj; Fat: 16.9 g; Saturated fat: 3.9 g; Carbohydrates: 5.5 g; Protein 35.1 g; Sugars: 8.5 g; Fibre: 3 g
Diet Calendar Entries for 07 August 2012:
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1218 kcal
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Fat: 33.35g | Prot: 81.41g | Carb: 134.25g.
Breakfast: Puffed corn, Soleil diet peach and mango, Special K, kellogs All-Bran. Lunch: Chicken Beetroot and Walnut Salad. Dinner: Sour Dough Bread, Chicken Porcini and Barley Soup. Snacks/Other: Ginger Kiss Bar, Apples. more...
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2673 kcal
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Activities & Exercise:
Sleeping - 8 hours, Resting - 5 hours and 20 minutes, Bicycling (fast) - 15/mph - 30 minutes, Running - 6/mph - 30 minutes, Stretching (yoga) - 10 minutes, Desk Work - 9 hours and 15 minutes, Weight Training (moderate) - 15 minutes. more...
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