Warm Beetroot, Chicken & Brie Crouton Salad
with Pear & Garlic-Chilli Oil Drizzle
If you're looking for a light dinner, without sacrificing flavour of course, we've got the perfect meal for you. A vibrant salad filled with all the good stuff - beetroot, brie, pear, croutons... Need we say more? Drizzle it all with a DIY chilli oil for salad that packs a punch!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
Beetroot
1 sachet
Savoury Seasoning
1
Ciabatta
(Contains: Wheat, Gluten, Soy; May be present: Lupin, Sesame, Almond, Hazelnut, Eggs, Milk. )
½
Pear
1
Celery
2
Garlic
1 packet
Single Cream Brie
(Contains: Milk; )
320 g
Chicken Thigh
1 sachet
Chilli Flakes
1 packet
baby spinach & rocket mix
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or red wine vinegar)
(Contains: Sulphites; )
Nutrition Values
Utensils
Cooking Steps
- Preheat oven to 220°C/200°C fan-forced.
- Cut beetroot into wedges.
- Place beetroot on a lined oven tray. Drizzle with olive oil, sprinkle over savoury seasoning and toss to coat. Roast until tender, 30-35 minutes.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
- In a medium bowl, combine chicken, a generous pinch of salt and pepper and a drizzle of olive oil.
- Transfer to a second lined oven tray and bake until cooked through, 14-16 minutes.
- Meanwhile, cut sourdough loaf into thin slices then cut or tear into bite-sized chunks.
- When beetroot has 10 minutes remaining, place croutons on tray with chicken, drizzle with olive oil and season with salt and pepper. Toss to coat.
- Spread out evenly and bake until golden, 5-7 minutes.
TIP: Chicken is cooked through when its no longer pink inside.
- While croutons are baking, thinly slice pear into wedges. Trim and halve green beans. Finely chop garlic.
- Thinly slice Brie.
- In a small heatproof bowl, microwave a good drizzle of oil with garlic and a pinch of chilli flakes, until fragrant, 30 seconds. Season with salt and pepper.
- Add green beans and a splash of water to a large microwave-safe bowl, then cover with damp paper towel.
- Microwave green beans on high until just tender, 2-4 minutes.
- Drain green beans, then return to the bowl and allow to cool slightly.
- To bowl with green beans, add spinach & rocket mix, pear, croutons, almonds and balsamic & olive oil dressing.
- Toss to combine. Season to taste.
- Slice chicken.
- Divide crouton salad between bowls. Top with roasted beetroot, chicken and chopped Brie.
- Drizzle over garlic chilli oil to serve. Enjoy!
