I’m a huge fan of salad. I’ve said this before — honestly, I find them so, so satisfying. However, everyone who knows me knows I like them full of greens and then topped with delicious and filling toppings.
For other salad inspirations, try my Kale, Butternut & Chicken Salad | Rice & Mushroom Salad | Vibrant Chicken Salad
- One grilled chicken breast*
- Half a grated carrot
- Half a roasted beetroot
- 1/3 cup cooked quinoa
- 2 tbsp chopped dill
- Peel and cut your beets, and add them to an oven-proof dish lined with aluminium. Sprinkle with a generous amount of salt and a little bit of olive oil.
- Cover the beets up so they form a parcel, which will half-steam, half-roast them. I did half an hour at 220C.
- For how I like to cook chicken, follow the link below this recipe post, but honestly just prepare it according to your personal preference.
- Then simply layer up the salad, whether in a bowl or otherwise.
For how I like to cook chicken, follow this link.
I roasted more beets than I needed because I like to have roasted veg on hand. This was inspired by my lovely friend Zoë, as I usually boil, not roast, beetroot.
Layer up your salad like a normal human, in a bowl, or if you’re taking an Instagram, pop it in a mason jar. Yes, thank you, I’m aware I’m not funny. Honestly I find mason jars useful to take it into work, but I plonk it into a bowl when I get there. For dressing, I just used a tiny bit of olive oil and half lemon’s juice.
Let me know what recipes you guys would like to see more of!
As always, bilafiya
(well wishes and wellbeing)
Sand Kitchen 
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