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Smoked Chicken and Beetroot Salad Cookrita 1

Smoked Chicken and Beetroot Salad with Apples and Beans

This healthy beetroot salad is an easy salad recipe for all those who love beets and their natural sweet flavor! This beet salad recipe includes diced chicken, red kidney beans, red onion, apple, and a delicious mustard salad dressing. 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!
Prep Time 10 minutes
Total Time 10 minutes
Course Salad, Side Dish
Cuisine Ukrainian
Servings 4 servings

Ingredients
  

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

Instructions
 

  • 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. Or you can bake it in the oven like I did. 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 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.

Notes

  • I’ve found the best way to cook beetroot for this salad is to cook it whole, unpeeled, wrapped in aluminum foil, and baked. This method helps preserve the beetroot's color and flavor and makes it juicy and soft.
  • You can bake the beetroot for up to 3 days before assembling this salad and store it in an airtight container in the fridge.
  • If possible, serve this salad cold but with beets a little warmer. You will make the beets separately anyway, and it is easy to add them later. The flavor combination is incredibly this way.
  • How To Cook Beets:
  • In Oven. Wash and rub your beets. Pat dry the beetroot with paper towels. 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 cool touch and peel it. Cut into about 1-2 inch cubes. It is my preferred method simply thanks the delicious flavor preserved thanks to roasting and the beets become softened but not overly soft like with boiling. 
  • In Instant Pot. Pour 1 cup cold water into the pressure cooker. Place a steamer basket in the Instant Pot, then place the beets in the basket. Close the lid and cook at High Pressure for 25 minutes - 30 minutes. Quick Release and carefully open the lid.
  • On the Stovetop. Place the beets in a large pot and cover them with water. Bring to a boil, and then reduce heat. Simmer the beets for about 45 minutes (medium beets) or more until fork-tender. For quicker cooking, chop the beets roughly.
  • Steamer - place the beets into the steamer basket and steam for 45 minutes or until the beets are easily pierced through with a knife.
Tried this recipe?Let us know how it was!