Roasted beetroot salad with chicken, walnuts and garlic

Very tasty and hearty beetroot salad with chicken, walnuts and garlic. Let's bake the beets for the salad in the oven, and boil the chicken meat in salted water. Walnuts will be very appropriate in such a salad. Such a salad is dressed with mayonnaise, which, in combination with garlic, will make the taste perfect and piquant.

Ingredients

• Beets - 450 g
• Chicken fillet - 400 g
• Walnuts - 50g
• Garlic - 5 g
• Mayonnaise - 100 g
• Salt - to taste
• Ground black pepper - to taste

Directions

1. Prepare all ingredients.
2. Beets take juicy and tasty.
3. Turn on the oven and set the temperature to 200 degrees.
4. Rinse the beets well and wrap in a single layer of foil. Send to the oven and bake at 200 degrees for 60-70 minutes, until cooked. Roasting time depends on the power of the oven and the size of the vegetables. Readiness check with a skewer. The beets should pierce easily.
5. Cool the cooked beetroot completely.
6. Fill the pot 2/3 full with water, add salt to taste.
7. Put on fire and bring water to a boil.
8. Rinse the chicken fillet and dip in boiling salted water. Boil the fillet for 30-40 minutes, until tender.
9. Then cool the chicken meat (in the broth or on a plate).
10. Cut the cooled chicken meat into cubes.
11. Peel the cooled beets and cut into cubes. Add to chicken fillet.
12. Put the walnuts in a dry preheated pan and fry over moderate heat for 4-5 minutes, stirring occasionally. Cool the nuts and cut into small pieces.
13. Peel the garlic and grate on a fine grater.
14. Add nuts and garlic to salad bowl.
15. Add salt and ground pepper. Dress the salad with mayonnaise.
16. Stir.
17. Roasted beetroot salad with chicken, walnuts and garlic is ready.
18. Bon appetit!