Roasted beetroot, orange and char-grilled chicken salad

  • 45 mins cooking
  • Serves 2
  • Print


Roasted beetroot, orange and char-grilled chicken salad
  • 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
  • 1 tablespoon orange juice
  • 2 teaspoon wholegrain mustard
  • 1 teaspoon olive oil
  • 1/2 teaspoon fennel seeds, toasted


Roasted beetroot, orange and char-grilled chicken salad
  • 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.

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