Beetroot, Potato, Chicken and home-made Tzatziki dressing

This recipe falls into the “Quick” and “Simple” lunch category… but I do love the combinations!

I originally found the details in the Olive magazine (March 2012 issue) – where they actually topped the beetroot & baby potato salad with grilled Halloumi… but I was making use of what I already had in the fridge/cupboard, hence the adaptions!

This recipe feeds 2… but can easily be adapted to feed one or more…. and is perfect for the festive season as a “Lighter” lunch option between Year end parties & excessive turkey consumption 🙂

Beetroot, baby potato salad topped with crumbed chicken & home-made Tzatziki Dressing

beetroot salad 1

1 shallot, finely chopped
2 tablespoons olive oil
fresh dill, handful – chopped
250g cooked beetroot, cut into match-stick slices
250g baby potatoes, cut any large ones into half
2 pieces of chicken (I used the frozen crumbed offering… because I am lazy :))
3 Tablespoons of greek yoghurt
1/2 cucumber, halved, de-seeded & grated
1/2 garlic clove, crushed

  • Mix shallot, olive oil, dill & seasoning together and add half of it to the sliced beetroot
  • Cook Chicken according to box instructions
  • Boil baby potatoes in a pot of water (with a teaspoon of salt) until tender
  • Drain & mix with the rest of the oil dressing
  • To make tzatziki – mix together greek yoghurt, grated cucumber & crushed garlic… you can also add a teaspoon of water if you need to make it less thick
  • Loosely plate up the beetroot, potatoes & chicken on each plate and drizzle the tzatziki on top

beetroot salad 3 beetroot salad 2

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