Name: Roasted beetroot, orange and char-grilled chicken salad
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 500 gram baby beetroots (beets), leaves trimmed; 1 chicken breast fillet (200g); cooking-oil spray; 1 large_piece orange (300g); 1 small_piece fennel bulb (200g), sliced thinly; 1 small_piece radicchio (150g), leaves torn; 1 tablespoon toasted slivered almonds; Dressing; 1 tablespoon orange juice; 2 teaspoon wholegrain mustard; 1 teaspoon olive oil; 1/2 teaspoon fennel seeds, toasted

Ingredients

500 gram baby beetroots (beets), leaves trimmed

1 chicken breast fillet (200g)

cooking-oil spray

1 large_piece orange (300g)

1 small_piece fennel bulb (200g), sliced thinly

1 small_piece radicchio (150g), leaves torn

1 tablespoon toasted slivered almonds

Dressing

1 tablespoon orange juice

2 teaspoon wholegrain mustard

1 teaspoon olive oil

1/2 teaspoon fennel seeds, toasted

Method

1.Preheat oven to 180°C. Wrap each beetroot in pieces of foil; place on an oven tray. Roast for 30 minutes or until tender. Stand for 15 minutes or until cooled slightly. Peel beetroots; cut in half.

2.Meanwhile, heat a grill plate (or barbecue or grill). Lightly spray chicken with oil; season. Cook for 4 minutes each side or until golden brown and just cooked through. Cover; rest for 5 minutes, then slice thickly.

3.Finely grate orange rind. Peel orange; use a small knife to cut orange crossways into thin slices. Place into a large bowl.

4.To make the dressing, combine juice with mustard, oil and seeds in a small jug; season.

5.Add beetroot, fennel and radicchio to bowl with orange slices; drizzle with dressing, toss gently to combine.

6.Top salad with chicken; sprinkle over nuts and rind.

You need two oranges for this recipe – one for the salad and one for the juice. You can substitute fresh baby beetroot with canned baby beets, or the chicken with pork fillet or salmon, if you like.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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