Chicken salad with red beet

Chicken Salad with Beetroot

I usually have beetroot at home, either boiled or raw. I love using it in salads, especially when I want something quick yet filling. I make this recipe quite often – it's simple and generally helps me use up leftover chicken breast or roasted beetroot from the day before. Roasting the beetroot gives it a better flavor than boiling, but it's not mandatory. Sometimes I use boiled chicken, other times I grill it, depending on what I have time and energy for.

Quick Info

Total time: about 1 hour
Preparation time: 10 minutes
Cooking time: 35-40 minutes (for beetroot)
Servings: 2-3
Difficulty: easy
Recipe type: quick salad, main dish or hearty snack

Ingredients

150-200 g chicken breast (boiled or grilled)
4-5 medium-sized beetroot (roasted or boiled)
50-70 g cheese (optional, can be substituted)
nuts (a handful, for texture and flavor)
1 tablespoon balsamic vinegar
(optional: feta cheese instead of cheese, other seeds instead of nuts)

Instructions

1. Preheat the oven to 220°C (428°F). Wash the beetroot and wrap each one in aluminum foil. Place them in a baking tray and put them in the oven for 35-40 minutes. Check after half an hour – if a fork goes in easily, they’re done.
2. Remove the beetroot and let them cool so they are easier to peel.
3. Meanwhile, prepare the chicken breast. Most of the time, I boil it in salted water, but grilling works too if you prefer. Once cooked, let it cool slightly and slice it into strips or tear it into pieces.
4. Peel the beetroot after it has cooled, then cut it into cubes.
5. Cut the cheese into small cubes.
6. In a large bowl, combine the beetroot, chicken, cheese, and a handful of crushed nuts. Drizzle with balsamic vinegar. Gently mix everything together.
7. Divide the salad into individual bowls.

Why I Make This Recipe Often

It’s a hearty salad that satisfies hunger well and is made from ingredients I usually have on hand. I can use either leftover chicken or pre-cooked beetroot. It’s also helpful when I want to prepare something quickly without needing special ingredients.

Tips and Variations

Tips

Don’t use beetroot that is too large; medium ones cook evenly.
Let the beetroot cool before peeling, otherwise, you might burn your fingers and it will be harder to peel.
If you don’t have time to roast, boiled beetroot works just fine.

Substitutions

The cheese can be replaced with feta cheese for a creamier texture and saltier flavor.
If you don’t have nuts, you can use pumpkin or sunflower seeds, depending on your preference.
The chicken breast can also be grilled or baked.

Variations

You can add salad leaves if you want more volume.
It also works with a bit of yogurt or sour cream on top instead of balsamic vinegar for a creamier version.
You can also add some slices of red onion for a slightly spicy flavor.

Serving Ideas

I serve it as a main dish, especially for lunch. It also works as a side dish for a more elaborate meal. It’s suitable for a quick meal during the week.

Frequently Asked Questions

Can I use jarred boiled beetroot?
Yes, as long as it’s already boiled and doesn’t contain too much salt or vinegar. Taste it before using.

Do I have to include cheese?
No, the salad works perfectly well without cheese. You can replace it or omit it if you prefer.

Can beetroot be roasted without aluminum foil?
Yes, but you risk it drying out on the surface. The foil helps it cook evenly.

How long does it last in the fridge?
I recommend consuming it the same day or at most the next day, as the beetroot releases juice and the texture of the chicken changes.

Can I use another type of meat?
Yes, but chicken breast is the most neutral and doesn’t overpower the flavor of the beetroot. Turkey meat will yield a similar result.

Nutritional Values (estimated)

One serving (without bread, with 150 g chicken, 200 g beetroot, 60 g cheese, 15 g nuts):
Calories: ~320 kcal
Protein: ~28 g
Carbohydrates: ~18 g (mostly from beetroot)
Fats: ~13 g (from cheese and nuts)
Values may vary depending on quantities and type of cheese chosen. The salad has a good fiber and protein content, being filling without being too heavy.

Storage and Reheating

The salad can be stored in the fridge, covered, for a maximum of 1-2 days. Beetroot tends to color everything quite quickly, and the texture becomes soft if left too long. I do not recommend reheating – it should be eaten cold, straight from the fridge. If you have leftovers, you can add them to other salads or use them as a filling for sandwiches.