By Illanique van Aswegen
By roasting the beetroot, its flavour intensifies so much that it tastes almost candy-like. Delicious!
Roasted beetroot, endive and chargrilled chicken salad with an orange and herb dressing
Ingredients
- Orange and herb dressing
- 125ml (½ cup) orange juice
- ½ (about 90g) red onion, peeled and chopped
- 30ml (2 tbsp) lemon juice
- 30ml (2 tbsp) olive oil
- 15ml (1 tbsp) chives, chopped
- 2,5ml (½ tsp) Dijon mustard
- 2,5ml (½ tsp) garlic, finely chopped
- handful fresh flat-leaf parsley
- salt and freshly ground black pepper, to taste
- Roasted beetroot
- 2 (about 500g) large beetroots, peeled and washed
- 30ml (2 tbsp) olive oil
- 5ml (1 tsp) honey
- 5ml (1 tsp) garlic, peeled and minced
- Chargrilled chicken
- 10ml (2 tsp) smoked paprika
- 10ml (2 tsp) lemon juice
- 10ml (2 tsp) olive oil
- 10ml (2 tsp) white sesame seeds
- 10ml (2 tsp) turmeric
- 4 (about 450g) skinless chicken breasts, deboned
- Salad
- 4 endives, halved lengthways
- 120g Camembert, cubed
- 60ml (¼ cup) hazelnuts
- 15ml (1 tbsp) fresh flat-leaf parsley, finely chopped
- handful microherbs
- handful onion sprouts
Instructions
For the dressing, place everything in a food processor and purée until fine.
For the roasted beetroot, preheat the oven to 200°C. Prepare the beetroots by cutting them up into 1cm x 1cm cubes. Place on a baking sheet and toss together with the 30ml (2 tbsp) olive oil, honey and garlic. Season to taste and roast in the oven, 30 minutes. Allow to cool.
For the chicken, stir together the paprika, lemon juice, 10ml (2 tsp) olive oil, sesame seeds and turmeric. Season to taste. Rub this over the chicken. Heat a griddle pan on medium-high heat and fry the breasts until cooked through, 2 – 3 minutes on each side. Slice into strips.
For the salad, arrange the endive halves on each serving plate. Scatter over some of the beetroot, chicken and Camembert. Top with the hazelnuts, parsley, microherbs and onion sprouts. Drizzle with the dressing and serve the remainder on the side.
