Warm salad of oranges, beets and chicken

4 small round beet without tops

1 big head of red onion

olive oil

3 chicken breast without skin and bones

3 orange, peeled and white pulp membranes

1/4 glass fresh orange juice

1 h. l. Dijon mustard

100 g feta cheese, thinly sliced

0.5 cup fresh parsley

Preheat the oven to 200C. Place beets on a baking sheet and bake for 30 minutes. Place on a baking sheet with beetroot red onion, cut into quarters, bake for another 30 minutes, during which time beets should be fully ready. Open the oven and leave to cool for 20 minutes, clean the beets and cut into slices.

Preheat a frying pan with non-stick coating, sprinkle it with a few drops of olive oil and fry the chicken on it for 4-5 minutes on each side. Put on a plate, cool and cut into slices 1 cm thick.

Orange peel and divide into segments, clean slices of membranes, bones and any white pulp. Whisk together orange juice with a small amount (1-1.5 tsp) olive oil and mustard. Season with salt and pepper to taste.

In a large salad dish, place slices of beets, onions, chicken, orange slices, slices of cheese, parsley, all lightly mix. Pour the dressing on top of orange juice.

Tip: You can substitute chicken lamb and parsley - mint.