Carrot and beetroot raw vegetables with chicken filet

AUTHOR
Cassandra Brock
DIFFICULTY
very easy
RATING
5 2
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 20 g Walnut kernel halves
  • 2 discs brown bread (approx. 40 g each)
  • 1 Garlic clove
  • 3 TABLESPOONS Olive oil
  • 4 small chicken fillets (approx. 140 g each)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 TABLESPOON Oil
  • 2 TABLESPOONS Honey
  • 1-2 TABLESPOONS Lemon juice
  • 1/2 package (250 g) pre-cooked beetroot (vacuum)
  • 500 g Carrots
  • 2 (approx. 450 g) Apples
  • 1/4 collar Parsley
  • 2 TABLESPOONS Cider vinegar
  • 1 TABLESPOON Grenadine syrup

Directions

  1. 1

    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.

  2. 2

    Fry the bread cubes and garlic for 2-3 minutes while turning. Take out and drain on kitchen paper.

  3. 3

    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.

  4. 4

    Shortly before the end of the cooking time, brush both sides of the chicken fillets with honey mixture.

  5. 5

    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.

  6. 6

    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.

  7. 7

    Season with salt and pepper. Stir in 2 tablespoons of olive oil drop by drop.

  8. 8

    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.

  9. 9

    Cut the chicken filet open and spread on the salad. Cut remaining apple quarter into slices and garnish plates with it.

Nutrition Facts

KCAL
450 kcal
CARBS
40 g
FATS
16 g
PROTEINS
35 g