Roast Chicken, beetroot and bean salad
A vibrant Seven Colour Menu, featuring a feast of fresh flavours and brilliant hues!
Ingredients:
- 4–5 beetroots, peeled, quartered, and boiled
- 1 tbsp red wine vinegar
- 1 cup chutney
- Chopped parsley for serving
How To Make Sweet and Sour Beetroot
- Boil the beetroot until tender, then drain and allow to cool.
- In a bowl, mix the red wine vinegar and chutney.
- Add the cooled beetroot and toss to coat.
- Transfer to a serving dish and garnish with chopped parsley.
Ingredients:
- 1 onion, chopped
- 5 carrots, peeled and grated
- 1 tbsp curry powder
- ½ cup sweet chili sauce
- 1 can (410g) baked beans
- Salt and pepper to taste
- 1 tbsp olive oil
- 2 tbsp water
How To Make Bean Salad
- Heat the olive oil in a pan over medium heat.
- Add the chopped onion and cook until translucent.
- Stir in the curry powder and cook until fragrant.
- Add the grated carrots and sauté until slightly tender.
- Pour in the baked beans, season with salt and pepper, and cook for another 5 minutes.
- Remove from heat, allow to cool, and transfer to a serving dish.