Grilled Chicken and Beetroot Salad with Apples and Beans Recipe-Learn Like a Pro

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Grilled Chicken and Beetroot Salad with Apples and Beans Recipe-Learn Like a Pro:-This beetroot salad is a simple salad recipe that is perfect for those individuals who adore beets and want to take advantage of their naturally sweet flavour. Chicken that has been smoked or grilled, red kidney beans, red onion, apple and a delectable mustard salad dressing are all components of this recipe for beetroot salad.

Grilled Chicken and Beetroot Salad with Apples and Beans Recipe-Learn Like a Pro



For individuals who adore beets and their inherent sweetness, here is a simple salad recipe for a nutritious beetroot salad. In addition to diced chicken, red kidney beans, red onion, apple and a tasty mustard salad dressing, this recipe for beetroot salad also calls for them. This colourful salad, made with red beets, is a healthy choice for a light lunch or a side dish at a dinner party.




For Salad

  • 1 can 15 oz red kidney beans drained and rinsed
  • 1 pound beetroot raw, trimmed
  • 1 green apple diced about 1-2 inches
  • 1 medium red onion sliced thinly into half moons
  • ½ pound smoked chicken medium dice
  • Fresh parsley for serving

For Dressing

  • 1 tablespoon dijon mustard
  • 1 tablespoon liquid honey
  • 3 tablespoon lemon juice freshly squeezed preferred
  • 4 tablespoon good quality virgin olive oil
  • ¼ teaspoon black pepper
  • Salt to taste


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  • Be sure to clean the beetroot and pat it dry with some paper towels. It is possible to either boil it for approximately forty-five minutes or steam it until it can be easily pierced through with a knife.
  • It is also possible to bake it in the oven, just like I did. You should get a casserole dish or a baking sheet ready. In an oven that has been preheated to 400 degrees Fahrenheit, wrap the beets in aluminium foil and bake them for one hour.


  • You can check the doneness of it by piercing it with a knife. After it has cooled to the touch, peel it. Cut into cubes measuring approximately one to two inches in size.
  • Make sure to give the dressing ingredients a good shake after whisking them together in a small bowl or a mason jar.


  • Start by preparing the remaining ingredients in a large bowl, and then add the fresh beetroot to the combination. The dressing should be poured in and then mixed by hand.
  • Allow the dish to rest for fifteen minutes so that the flavours can combine, and then garnish it with a small amount of goat cheese, lemon zest, and a little bit of parsley or other fresh herbs.



  • My experience has taught me that the best way to prepare beetroot for this salad is to cook it whole, without peeling it, and then bake it while it is wrapped in aluminium foil.
  • By using this method, the beetroot is able to maintain its colour and flavour while also becoming more juicy and tender.


  • Prior to putting together this salad, you can bake the beetroot for up to three days and then store it in the refrigerator in a container that is airtight at that time.
  • This salad should be served cold, but the beets should be slightly warmer if at all possible. The beets will be prepared separately anyway, and it will be simple to incorporate them at a later time. In this manner, the flavour combination is absolutely incredible.

How to Make Beets:

  • In the oven. Clean and rub the beets. Use paper towels to dry the beets. Get a baking sheet or round dish ready. Beets should be wrapped in foil and baked in a 400-degree oven for an hour. To make sure it’s done, poke holes in it with a knife. When it’s cool, peel it off. Cut into cubes that are about 1 to 2 inches across. It’s my favourite method because the flavour stays great when you roast the beets, and they get soft but not too soft like when you boil them.


  • In an Instant Pot. Put in a cup of cold water under the pressure. Put the beets in the steamer basket that you put in the Instant Pot. Put the lid back on and cook for 25 to 30 minutes at high pressure. Use Quick Release and open the lid slowly.


  • On top of the stove. Put the beets in a big pot and add enough water to cover them. Bring to a boil, then turn down the heat. Cover and simmer the beets for at least 45 minutes, or until they are soft enough to pierce with a fork. Cut the beets into big chunks to cook them faster.


  • Steamer: Put the beets in the basket of the steamer and steam them for 45 minutes, or until a knife can easily go through them.


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