Roast the walnuts in a pan without fat until golden brown. Take out and let cool down. Cut brown bread into small cubes. Peel garlic and dice finely. Heat 1 tbsp. olive oil in a frying pan.
Fry the bread cubes and garlic for 2-3 minutes while turning. Take out and drain on kitchen paper.
Wash the meat, dab dry. Season with salt and pepper. Heat oil in a pan. Fry the meat for 10-12 minutes over medium heat, turning it over. Mix honey, 2 tablespoons water and 1 dash of lemon juice.
Shortly before the end of the cooking time, brush both sides of the chicken fillets with honey mixture.
Meanwhile drain the beetroot and cut into thin slices. Peel and grate carrots. Wash apples, grate dry, quarter and remove core. Drizzle apple quarters with lemon juice.
Set aside a quarter of an apple to garnish. Grate remaining apples. Wash parsley, shake dry, remove leaves and chop finely. Coarsely chop the walnuts. For the vinaigrette, mix vinegar and grenadine.
Season with salt and pepper. Stir in 2 tablespoons of olive oil drop by drop.
Carefully mix beetroot, carrots, apples, walnuts, parsley and vinaigrette. Season to taste again with salt and pepper if necessary. Arrange the salad on plates. Sprinkle with black bread croutons.
Cut the chicken filet open and spread on the salad. Cut remaining apple quarter into slices and garnish plates with it.