So I’ve discovered a new product in the refrigerator section of the supermarket. Love Beets have produced a ready to eat beetroot product. Now normally I’m a little against the processing of foods but this small package is quite the time saver and more importantly there has been nothing untoward added to the goodness that is beetroot…they’ve just pre-roasted it for you and then handily vacuum sealed in the freshness.
If you want to roast your own feel free, all you do is wrap them in some aluminium foil and bake in the oven at 180°C for around an hour. When they are cool enough to touch (using rubber gloves so your hands don’t get stained purple) rub off the peel and then chop into pieces for ready use and store in the fridge. In the past I would do this every couple of weeks so I always had an on hand supply but this discovery has been a time saving revelation!
If you use the pre-roasted beetroot for this gorgeous salad then from start to finish it only takes around 10 minutes…faster than it would take you to buy takeaway and far more healthy for you. This recipe is for one (because I usually make it for my own lunch) but it can easily be doubled/tripled/quadrupled etc when needs arise. It’s a quick and easy way to ensure you’re getting enough of all the good stuff into your day.
- Prep Time : 5 minutes
- Cook Time : 10 minutes
- Yield : 1
- Chicken tenderloins - 4 small
- Roasted beetroot - 2 bulbs, chopped into pieces
- Feta cheese - 50g, crumbled
- Salad greens - 2 cups
- Thyme - 1 tbsp, finely chopped
- Extra virgin olive oil - 1 tsp
- Pine nuts - 1 tbsp
- White wine vinegar - 3 tbsp
- Extra virgin olive oil - 1 tbsp
- Dijon mustard - 1/2 tsp
In a glass, combine the finely chopped thyme with 1 tsp of extra virgin olive oil. Using a pastry brush, brush over both sides of each chicken tenderloin and season with salt & pepper.
Heat a non-stick pan to a medium-low heat, the lower temperature will keep the chicken soft and moist instead of crunchy on the outside…if you like that fried texture then by all means bump up the heat. Cook the chicken for around 4-5 minutes on each side or until cooked through.
Meanwhile, in a bowl combine the salad leaves, pine nuts and the crumbled feta. Place the dressing ingredients into a glass and give them a good stir to combine then drizzle over the top of the leaves and feta. Use your hands to mix the dressing through the salad and then place on to a plate. Top with the pieces of roasted beetroot and the chicken tenderloins.