in Recipes

Russian beetroot salad

updated

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Ingredients for 2 servings:

  • 4 balls of beetroot
  • 1 chicken breast
  • 100 g walnuts
  • 1 pomegranate
  • 3 tbsp mayonnaise
  • garlic powder
  • salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Grate the beets. Cook the chicken breast in salted water for about 10 minutes until tender. Roast the walnuts in the oven for 15 minutes. Then chop the chicken breast and the walnuts. Remove the pomegranate seeds and mix everything together. Mix with the mayonnaise and season with garlic powder, salt, and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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