4 large beetroots, washed and trimmed
2 medium skinless chicken breasts
150 g baby spinach leaves
2 tablespoons roughly chopped walnuts
½ red onion, thinly sliced
1 clove garlic, crushed
2 teaspoons red wine vinegar
1 teaspoon balsamic vinegar
¹/³ cup extra-virgin olive oil
¼ teaspoon honey
Prep Time: 15 minutes
Cooking Time: 90 minutes
Preheat oven to 150°C.
Wrap each beetroot in foil and roast on an oven rack for 1½–2 hours until soft. Allow to cool then peel and slice into 8 wedges.
Grill or chargrill the chicken breasts for 5 minutes on each side until cooked through. Allow to cool slightly and cut into 2 ½ cm slices.
To make the dressing place all ingredients in an airtight jar and shake to combine.
Combine the spinach leaves, walnuts and onion in a bowl then add the chicken and beetroot. Toss the dressing through the salad and serve warm.
Energy: 1336 kj; Fat: 16.9 g; Saturated fat: 3.9 g; Carbohydrates: 5.5 g; Protein 35.1 g; Sugars: 8.5 g; Fibre: 3 g
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