Baked beetroot salad

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Beetroot salad with chicken, nuts and arugula can be assembled arbitrarily, simply by mixing all the products in one plate. But if there is a need for a neat and more attractive presentation, separate the green branches for the base, and form a tamped cylinder from the mayonnaise-flavored beets and meat.

Ingredients:

Beets - 1 pc.

Chicken fillet - 250 g

Mayonnaise - 2 tbsp l.

Arugula - 150 g

Walnuts - 30 g

Dill - 20 g

Salt, black pepper - to taste

Step by step recipe:

Step 1 - To make a baked beetroot salad at home, take the foods listed. It is clear that boiled beets are also suitable for such a dish. Remember the vinaigrette, salad with beets and garlic, herring under a fur coat. But baked is considered more useful and at the same time it caramelizes better in the oven, it becomes sweeter and more aromatic.

Step 2 - Bake the beets ahead of time, wrapped in foil, in the oven until soft (about an hour at 180 degrees). Separately boil pure chicken fillet in boiling water with dill and hot pepper. You don't need to salt. Cook under the lid for about 20-30 minutes, cool in the broth, thereby preserving the juiciness of the meat fibers.

Step 3 - Divide the cold boiled chicken into medium-sized pieces, fold in a working bowl. At the same time, rinse thoroughly in cold water and dry the arugula leaves on paper or a cloth towel. In addition to these mustard greens, crispy Romaine, delicate lettuce, all kinds of salad varieties and mixes are suitable for you.

Step 4 - Three coarse shavings of baked and already cooled beets and add to the chicken pieces.

Step 5 - Season with mayonnaise, a pinch of salt and ground black pepper. We stir, be sure to remove the sample. You may need more spices and mayonnaise. For harshness, chopped garlic is sometimes introduced, and for sweetness and fruity flavor - prunes and other dried fruits.

Step 6 - On a flat plate, first evenly distribute the arugula or other salad leaves. Dry the walnut kernels for a couple of minutes in a hot frying pan or in the oven (the nutty smell is noticeably revealed at high temperatures), then crush with different-sized crumbs.

Using a serving ring, ram the baked beetroot salad and place in the center of the greenery, sprinkle with chopped nuts on top.

We serve immediately.

Bon Appetit!

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