Curried Chicken & Roasted Beet Salad Recipe

Information

Course: Main Course
Serves: 6

Ingredients

Roasted Beets

• 8 baby red beetroot
• 8 baby yellow beetroot
• 8 baby candy cane beetroot
• 8 baby turnips 
• 340g extra-virgin olive oil 
• 1 tbsp kosher salt

Chicken Salad With Curry Vinaigrette

• 4 tbsp shallots (chopped) 
• 1 tbsp sesame oil 
• 200g mild curry paste 
• 1 tbsp turmeric 
• 170g rice wine vinegar 
• 340g pineapple juice 
• 170g coconut milk 
• 340g light mayonnaise 
• 1lb smoked chicken (diced small)

Beet Glaze

• 2½ lb red beetroot 
• Water to cover beets, as needed
• 950ml red wine 
• 680ml red wine vinegar 
• 680g granulated sugar 

Recipe

For the roasted beets, wash the beets and turnips well. Toss in olive oil and salt. Cover with foil and roast in the oven at 300°F (150°C) for 15-20 minutes or until tender but still firm. Chill until room temperature. Peel off the skins.

For the chicken salad with curry vinaigrette, cook the shallots with the oils on a low heat, then add the curry paste, turmeric, rice wine vinegar, pineapple juice and coconut milk; reduce until thick. Cool the mixture down and add the mayonnaise. Fold in the chicken, and store in the refrigerator.

For the beet glaze, peel and chop the beets. Place in a small casserole dish, and cover with water. Simmer until tender. Drain and purée in the blender, then place back on the heat with the remaining ingredients. Reduce until the consistency becomes syrup-like; strain and reserve. Brush the plate with the beet glaze, and then place the chicken salad in the middle using a ring mold. Garnish with the roasted beets and turnips.