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Chicken with vegetables, potatoes and beet salad

Chicken with vegetables, potatoes and beet salad


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The chicken is washed and wiped with a kitchen towel. Rub well with spices (vegeta, thyme, curry, pepper, basil, etc.) and a little olive oil

olives on the inside and outside and leave in the fridge for a few hours.

Frozen vegetables are left to thaw, preferably also in the refrigerator. Peel the potatoes and cut them into quarters. Put the potatoes and vegetables in a bowl and

season to taste. Put the vegetables and potatoes in a special oven bag and place the chicken on top. Add a glass of water and

the bag is tightly tied to the mouth. Prick in a few places and put the bag in the hot oven. Leave on low heat for about an hour and a half. it

open the bag to brown the chicken nicely and leave it for half an hour. The beets are washed and baked in the oven or boiled, but the cooked one is better

tasty. It is ready when the fork enters it easily. After cooling, grate through a large grater and mix with grated horseradish, vinegar, oil and salt after

taste.


Top 4 beet salad recipes

We at depozituldelegume.ro have compiled a top 4 of the tastiest beetroot salads. To prepare your loved ones salads with vegetables full of vitamins, we invite you to contact us and you will have the highest quality products.

1. Beetroot salad with cheese

Ingredients: 200 g of boiled or baked beets, 350 g of beans (cooked by you or canned), 100 g of goat cheese, lettuce leaves, olive oil, lemon juice (optional).
Preparation: In a bowl add sliced ​​beets, beans, chopped goat cheese and lettuce leaves. Over these add the olive oil and lemon juice, to taste. Salt is no longer needed, due to the one present in goat cheese.

2. Beetroot salad with red onion (fasting)

Ingredient: 2 medium beets (or a large one), 2 medium red onions, 1 bunch of parsley, 350 g of beans in your own juice or boiled by you, salt, sunflower oil (or olives, according to everyone's taste).
Preparation: Cut the red beets into cubes. Cut the onions into half slices. In a bowl, add the beans, season with salt and oil and mix.

3. Beetroot and walnut salad

Ingredients: 1 beetroot, a handful of walnuts, a small celery, a medium carrot, corn, a bunch of parsley, a teaspoon of Mediterranean spice mixture.
Preparation: Peel the beets and grate them, along with the carrots and celery. The parsley is washed and finely chopped. Place the ingredients in a salad bowl, add the finely chopped walnuts and corn. Mediterranean spices are sprinkled over all these.

4. Beetroot and orange salad

Ingredient: 2 red beets (cut into 4 mm thick slices), 2 medium oranges, 1 tablespoon chopped parsley leaves, 3 tablespoons orange juice, 1 teaspoon honey, 20 ml olive oil, 10 capers, 1 tablespoon of finely chopped red onion, salt and pepper.
Preparation: Boil the beets, clean them and cut them into 4 mm thick slices. Peel a squash, grate it and slice it. Prepare a dressing from orange juice, honey and olive oil, and season with salt and pepper. Also here, add red onions and capers. Arrange the orange slices on a plate alternately with the beetroot slices. Pour the dressing over them and sprinkle the chopped parsley on top.


It's not a complicated recipe at all, it can be done with raw, boiled or baked red beets. Personally, I prefer beets baked, because it has a special sweetness, which I really like. According to taste, but you can choose any of these options.

You can see below the video recipe, where you can see up close how I prepare everything, because it is extremely simple.

Grate the beets, then add the grated horseradish. I like to shave the little grater.

Add a teaspoon of salt, vinegar, then mix everything very well.

Add a little vinegar on top. With a spoonful we push a little, so that the vinegar enters everywhere.

We tighten the lids and label the jars.

How do we keep salad for the winter?

The jar with this salad can be kept in the refrigerator or in the pantry, cold. From these quantities I obtained 1 jar and a half, of 700 g. I kept the whole jar in the pantry, it can be used for a longer time, and I kept the other one in the refrigerator, for immediate consumption.

That's all, our recipe is ready. I also invite you to try the beetroot recipe with vinegar (in a jar), an alternative to this recipe.

If you like this recipe, you can leave a comment below and you can subscribe to receive the new recipes by email. Don't forget to subscribe to the Youtube channel as well.

Below you can watch the video recipe, on my channel you can also find other food and canned recipes, all at least as simple and delicious:

The recipe was also tested by the readers of the blog Pofta Buna !, you can see the results below:


Salad with chicken breast and vegetables

Chicken and vegetable breast salad, simple and nutritious recipe, perfect for a quick lunch or dinner. Salad with chicken breast and vegetables, recipe step by step.

Great heat, monster, these days! It doesn't really appeal to us to sit at the saucepan, but not to too heavy dishes. I'd say a salad is just perfect. What do you say? With a lot of raw vegetables, what vegetables we like and we have at hand and a little chicken breast, more defatted and very nutritious meat to keep us in shape. For other eye-catching salad recipes, see here.

Frankly, this kind of recipe is very versatile and can be easily adapted to your own tastes but also to what you have at hand in the pantry. It is an excellent way to recycle leftover meat from a steak in a new and appetizing way.

Part of the family preferred a light dressing, only oil and lemon, but I also prepared a yogurt dressing that I found tasty and made very quickly.

The amount of ingredients below results in a large salad, I used only half the quantities and I poured the yogurt dressing over the salad, individually over the portions, just before serving. Oh, yes, and I forgot to put the olives, I had them in the fridge but I forgot about them.



1. Peel an onion, finely chop it and fry it in a little oil. Wash the beet leaves, cut them larger, including the stem of the leaves and add them over the onion. Saute them for 2 minutes together and add a cup of vegetable soup or water. Let it simmer for 20 minutes.

2. Peel the tomatoes and cut them into small cubes. We put them over the beets and let them boil slowly for 10 minutes to leave their juice and form a sauce. If necessary, add a little more soup. If you are used to making the sauce with flour you can add a little. I also rarely use flour for recipes where it is basic, such as bechamel sauce, Romanian sauce or crayfish soup.

3. We like to check the texture of the beet leaves and if they are soft we add the sliced ​​garlic cloves. Leave it on the fire for another 2-3 minutes, give it a pepper powder and season with salt.

It is very good with scrambled eggs and toast or with natural potatoes with greens or grated cheese. If you want a more sour food, you can add lemon or a little balsamic vinegar. As a green, for a more vigorous taste you can chop fresh dill.


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