Chicken and Beetroot Salad

1Preparing the Ingredients 1. Preheat the oven to 400°F (200°C).

2Peel and cut the beetroots into bite-sized cubes. Toss them in olive oil (1 tablespoon), salt, and pepper. Roast in the oven for 25-30 minutes until tender.

3Season the chicken breasts (2) with salt and pepper. Grill or pan-sear them until fully cooked. Allow to rest before slicing into strips.

4Assembling the Salad 4. In a large bowl, combine the mixed salad greens (4 cups), cherry tomatoes, (½ cup) and toasted walnuts (¼ cup).

5Add the roasted beetroots and sliced chicken strips to the bowl.

6Making the Dressing 6. In a small bowl, whisk together balsamic vinegar (2 tablespoons), olive oil (2 tablespoons), honey (1 tablespoon), Dijon mustard (1 teaspoon), salt, and pepper until emulsified.

7Final Steps 7. Drizzle the dressing over the salad and toss gently to combine all ingredients.

8Serve the chicken and beetroot salad immediately and enjoy the vibrant flavors and textures.