Beetroot, Mint and Roast Chook Salad


Preparation: 10 minutes

Cooking: 30 Minutes

Serves: 4




500g Beetroot, steamed and peeled

500g Roast Chicken, picked and shredded (approx half a store-bought roast chook)

1 red onion, finely sliced

1/4 cup mint, leaves picked

1/4 cup extra virgin olive oil

1 tspn lemon zest

2 tblspn lemon juice

1/4 cup pistachio nuts, shelled and chopped


Dice the beetroot into large chunks. While still warm, combine with the onion, mint and chicken in a large bowl. Whisk together the oil, lemon juice and zest and season to taste with salt and pepper. Toss the beetroot mixture with the dressing and served sprinkled with the pistachio nuts.