How To make Beet Salad With Chicken

It is my version of russian beet salad where I've added smoked chicken and apples.  The red beets make this vibrant salad a great option for healthy eating as a light lunch or as a side salad at your next dinner party!

Wash and pat dry the beetroot with paper towels. You can steam it or boil it (about 45 minutes) or until it is easily pierced through with a knife.

Prepare a baking sheet or casserole dish. Wrap beets in foil and bake for 1 hour in a preheated oven at 400 degrees Fahrenheit.

Pierce it with a knife to check the doneness. Let it cool to touch and peel it. Cut into about 1-2 inch cubes.

Whisk the dressing ingredients in a small bowl or a mason jar and give it a good shake.

Prepare the rest of the ingredients in a large bowl and add the fresh beetroot. Pour in the dressing and mix to combine.

Garnish with a little bit of parsley or other fresh herbs, lemon zest, and goats cheese, and let rest for 15 minutes for flavors to blend.

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