Spiced Chicken with Roasted Beetroot, Apple, and Celery Salad

Name: Spiced Chicken & Roasted Beetroot Medley
Prep time: 25 min
Cook time: 110 min
Total time: 135 min
Ingredients: 300 Gram Beetroot; 70 Gram Onion; 15 Gram Parsley; 50 Gram Walnuts; 20 Gram Celery ( italian); 150 Gram Apple; 20 Gram Fresh lemon juice; 8 Gram Garlic; 24 Gram Cold pressed sunflower oil; 450 Gram Chicken breast; 8 Gram Sweet Ground Red Paprika (spice); 15 Gram Butter; 24 Gram Soy sauce; 25 Gram Apple cider vinegar

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Total: 2 h 15 min
Prep / cook: 25 / 110 min
Servings: 2
Ingredients: 14
Per serving: 603 kcal

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Spiced Chicken & Roasted Beetroot Medley

Ingredients 14

Servings:

Fractions

Steps 9

A vibrant, contrast-filled dish featuring warm, soy-glazed spiced chicken paired with a chilled, crunchy, and tangy beetroot-apple salad.

Roast the beetroot: Preheat your oven to 190°C. Wash the beetroot and place it on a sheet of aluminum foil. Drizzle with a dash of olive oil, seal the foil tightly, and roast for 1.5 hours. Once cooled, peel off the skin and slice the beetroot into 2x1 cm strips.

300 Gram Beetroot
Prep and marinate the chicken: Remove the tendons from the chicken tenders and cut the meat into 2 cm pieces. In a bowl, combine the chicken with salt, curry powder, smoked paprika, garlic powder, Provence seasoning (herbs de Provence), black pepper, and a splash of apple cider vinegar. Cover and marinate in the fridge for 1 hour.

150 Gram Apple 8 Gram Garlic 25 Gram Apple cider vinegar
Prepare the walnut and onion slaw: * The Crunch: Crush the walnuts into small pieces and microwave them for about 3 minutes until toasted and fragrant.

70 Gram Onion 50 Gram Walnuts
The Mix: In a small bowl, combine a thinly sliced onion, the toasted walnuts, minced garlic, and chopped parsley.

70 Gram Onion 15 Gram Parsley 50 Gram Walnuts 8 Gram Garlic
The Dressing: Season the mixture with salt, lemon juice, sunflower oil, and a pinch of cumin seeds. Mix well and let it marinate in the fridge for 1 hour to mellow the onion flavor.

70 Gram Onion
Assemble the salad: Dice the celery stalk and the sweet apple into small cubes. In a large bowl, combine the onion-walnut mixture with the roasted beetroot, apple, and celery. Season with an extra ½ tsp of smoked paprika and ⅓ tsp of black pepper. Taste and add more lemon juice or salt if needed.

300 Gram Beetroot 70 Gram Onion 20 Gram Celery ( italian) 150 Gram Apple
Sauté the chicken: Heat a skillet over medium-high heat and melt a tablespoon of butter. Add the marinated chicken and sauté until the pieces are golden-brown. Pour in a splash of soy sauce and continue to sauté for another 3–4 minutes until the sauce reduces and nicely glazes the chicken.

15 Gram Butter 24 Gram Soy sauce
To serve: Plate the warm, savory chicken alongside the chilled, tangy beetroot salad for a perfect contrast of temperatures and flavors.

300 Gram Beetroot
Bon Appétit!

Cooking Video

Igor Gjozinski Updated on 5/7/2026 Public

Classification

Category: Main Dish

Cuisine: Not specified

Difficulty: Medium

Servings: 2

Total Weight: 1179g

Time Breakdown

25 min

110 min

Preparation

25m

Cooking

1h 50m

Total Time

2h 15m

Nutrition

Per Serving Per 100g Total

603

Calories

47.4 g

Protein

41.6 g

Carbs

29.9 g

Fat

Sugar: 24.1 g

Fiber: 7 g

Saturated Fat: 6.3 g

Unsaturated Fat: 14.2 g

Trans Fat: 0 g

Cholesterol: 16.1 mg

Sodium: 835.3 mg

Calcium: 70.8 mg

Iron: 2.5mg

Potassium: 842.3mg

Salt: 0g

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Spiced Chicken & Roasted Beetroot Medley

Created on 5/20/2025

Total Time: 2h 15m

Servings: 2

Difficulty: Medium

Category: Main Dish

Nutrition Facts (per serving)

Calories: 603

Protein: 47.4g

Carbs: 41.6g

Fat: 29.9g

Ingredients

300 Gram Beetroot
70 Gram Onion
15 Gram Parsley
50 Gram Walnuts
20 Gram Celery ( italian)
150 Gram Apple
20 Gram Fresh lemon juice
8 Gram Garlic
24 Gram Cold pressed sunflower oil
450 Gram Chicken breast
8 Gram Sweet Ground Red Paprika (spice)
15 Gram Butter
24 Gram Soy sauce
25 Gram Apple cider vinegar

Instructions

A vibrant, contrast-filled dish featuring warm, soy-glazed spiced chicken paired with a chilled, crunchy, and tangy beetroot-apple salad. Instructions: Roast the beetroot: Preheat your oven to 190°C. Wash the beetroot and place it on a sheet of aluminum foil. Drizzle with a dash of olive oil, seal the foil tightly, and roast for 1.5 hours. Once cooled, peel off the skin and slice the beetroot into 2x1 cm strips. Prep and marinate the chicken: Remove the tendons from the chicken tenders and cut the meat into 2 cm pieces. In a bowl, combine the chicken with salt, curry powder, smoked paprika, garlic powder, Provence seasoning (herbs de Provence), black pepper, and a splash of apple cider vinegar. Cover and marinate in the fridge for 1 hour. Prepare the walnut and onion slaw: * The Crunch: Crush the walnuts into small pieces and microwave them for about 3 minutes until toasted and fragrant. The Mix: In a small bowl, combine a thinly sliced onion, the toasted walnuts, minced garlic, and chopped parsley. The Dressing: Season the mixture with salt, lemon juice, sunflower oil, and a pinch of cumin seeds. Mix well and let it marinate in the fridge for 1 hour to mellow the onion flavor. Assemble the salad: Dice the celery stalk and the sweet apple into small cubes. In a large bowl, combine the onion-walnut mixture with the roasted beetroot, apple, and celery. Season with an extra ½ tsp of smoked paprika and ⅓ tsp of black pepper. Taste and add more lemon juice or salt if needed. Sauté the chicken: Heat a skillet over medium-high heat and melt a tablespoon of butter. Add the marinated chicken and sauté until the pieces are golden-brown. Pour in a splash of soy sauce and continue to sauté for another 3–4 minutes until the sauce reduces and nicely glazes the chicken. To serve: Plate the warm, savory chicken alongside the chilled, tangy beetroot salad for a perfect contrast of temperatures and flavors. Bon Appétit!