Chicken Tenderloins with Baby Beetroot & Ricotta Salad

Photography by Steve Brown

Chicken salad with baby beetroot and ricotta is easy, fast and low-fat. Perfect!

Serves: 6

Time to prep: 10 minutes

Time to cook: 10 minutes

Ingredients

• 12 chicken tenderloins (about 90g each)
• 2 teaspoons olive oil, plus 1 tablespoon extra
• 2 tablespoons shredded basil leaves
• 8 canned baby beetroots, drained, halved
• 1/2 small red onion, thinly sliced
• 80g baby rocket leaves
• 2 anchovy fillets, roughly chopped
• 1 tablespoon red wine vinegar
• 3 tablespoons (60g) fresh low-fat ricotta

Method

• Combine the chicken, olive oil and basil in a bowl and season with salt and pepper. Heat a large non-stick frypan over high heat and cook the chicken for 2 minutes on each side or until it is golden and cooked through.
• Combine the beetroot, onion, rocket, anchovies, red wine vinegar and extra oil in a large bowl. Divide the mixture among plates and dot with teaspoons of ricotta. Serve topped with chicken.

(Source).

Roast Delight Potato, Beetroot and Carrot Salad

Ingredients

• 650g (approx. 4 medium) Red Delight Potatoes, cut into 2cm-thick rounds
• 2 bunches baby carrots, scrubbed, ends trimmed
• 4 large garlic cloves, skin on
• 2 tablespoons olive oil
• Sea-salt flakes and freshly ground black pepper
• 500g (5 medium) beetroot, peeled, ends trimmed, quartered
• 150g baby salad leaves (like rocket spinach)
• 1/3 cup flaked coconut, toasted
• 100g marinated goat’s cheese
• Dressing
• 3 tablespoons extra virgin olive oil
• 3 tablespoons orange juice
• 2 tablespoons honey
• 1–2 teaspoons grated horseradish

Method

• Preheat oven to 200°C fan forced. Lightly grease a large roasting pan and a small roasting pan. Combine potatoes, carrots and garlic in the large pan. Drizzle over half the olive oil and season with salt and pepper, then turn to coat. Place beetroot into smaller pan, drizzle with remaining olive oil, season with salt and pepper and turn to coat. Place potatoes just above centre position in the oven and beetroot underneath. Roast both for about 30–40 minutes, turning occasionally until light golden and tender. Set aside to cool slightly.
• To make dressing, combine all the ingredients in a screw top jar. Shake well to combine.
• Arrange salad leaves on a large serving platter. Top with roast vegetables then sprinkle over coconut. Crumble over goat’s cheese and drizzle with dressing.

(Source.)