Lukewarm beetroot salad with red onion

Name: lukewarm beetroot salad with red onion
Total time: 20 min
Yield: 4
Ingredients: 500 gram raw beet; 2 tablespoon olive oil; 1 tablespoon dried Italian herbs; 2 clove garlic; 2 Red onion; 50 gram mixed leaf lettuce; 100 gram smoked chicken fillet; 1 teaspoon sharp mustard; 2 tablespoon balsamic vinegar; 4 tablespoon olive oil

Ingredients

500 gram raw beet
2 tablespoon olive oil
1 tablespoon dried Italian herbs
2 clove garlic
2 Red onion

50 gram mixed leaf lettuce
100 gram smoked chicken fillet
1 teaspoon sharp mustard
2 tablespoon balsamic vinegar
4 tablespoon olive oil

Directions

Preheat the oven to 180 ° C. Spoon the beets with oil, herbs, garlic, salt and freshly ground pepper in an oven dish. Add a few tablespoons of water and cover with aluminum foil. Bake the beets in the oven for about 40 minutes until al dente. Allow to cool to lukewarm.
Mix the ingredients for the dressing and season with salt and freshly ground pepper.
Mix the beet lots with the onion rings and spread over 4 plates.
Grind a little salt and pepper and drip with a little dressing. Spoon the rest of the dressing through the lettuce and chicken strips. Divide this in a nice mountain over the beet salad.