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Chicken Salad with Beetroot and Nectarine
(0)
150 min
Under an hour
Gurkerl Küche
Dieser raffinierte Hendl-Salat vereint erdige Rote Rüben mit der süßen Frische von Nektarinen und cremigem Ziegenkäse. Ein echtes Gourmet-Erlebnis für alle, die das Besondere lieben – perfekt als leichtes Mittagessen oder beeindruckende Vorspeise. Die Kombination aus gerösteten Erdnüssen und frischem Babyspinat sorgt für den idealen Crunch und Frische-Kick.
Preparation method
Preheat the oven to 160 °C.
Wrap the beetroots together with the thyme sprigs and coarse sea salt in aluminum foil. Bake in the preheated oven for about 2 hours. Let the baked beetroots cool, peel them, and cut them into wedges.
Cook (or fry) the chicken breast until done, let it cool, and cut it into bite-sized pieces.
Chef's tip
Pre-cooked chicken from the previous day is also excellent for this dish.
Use a mild, not too strong olive oil so as not to overpower the delicate flavors of the nectarine.
The ice water trick makes the spinach extra fresh and crisp – ideal for summer salads.
Ingredients
Nutritional values
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