Roast Beet, Chicken & Basil Salad with a Lemon Zest Dressing

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Perfectly roasted baby beets with slices of tender chicken breast on a bed of mixed leafy greens with a tangy lemon zest dressing, fresh basil leaves and crunchy almonds.

This healthy salad is full of essential fats, good carbs and healthy protein. Full of nutrients & flavor!

Ingredients(salad):

-2 baby beetroots
-1 de-boned & roasted chicken breast (or grilled. It’s best to use free-ranged & organic chicken)
-1/8 cup raw almonds
-10 to 15 small, fresh basil leaves
-1 large handful baby spinach
-a few arugula leaves
-a few watercress leaves

(serves 1)

Ingredients(dressing):

-1 or 2 teaspoons cold-pressed olive oil
-a squeeze of fresh lemon juice
-zest from 1/2 a small lemon (grated lemon peel)
-sea salt

Instructions(salad):

-roast the baby beets by wrapping them in aluminium foil and baking in the oven for 30-60 minutes at 180 degree’s Celsius (360F)
-once fully cooked, remove the skins from the beetroots and slice
-roast or grill a chicken breast until fully cooked (I use a chicken breast from a full chicken that I have roasted)
-cut the cooked chicken breast into slices
-rinse the greens (spinach, arugula, watercress) and place in a bowl or on a plate
-add the beetroot and chicken to the greens
-garnish the salad with the almonds and the fresh basil leaves
-get ready to make and add the dressing

Instructions(dressing):

-squeeze the juice from 1/2 the lemon
-mix the olive oil and the lemon juice in a small bowl
-grate the peel of 1/2 the lemon to make the zest and add it to the bowl
-add sea salt (to taste)
-mix well
-drizzle over the salad

Serve fresh, eat and enjoy!