Chicken, Benino Baby Red Beets and blue cheese salad


  • 2 1/2 tablespoons extra virgin olive oil

  • 4 (about 180g each) chicken breast fillets

  • 720g jar Benino Baby Red Beets

  • 1 tablespoon red wine vinegar

  • 2 teaspoons wholegrain mustard

  • 2 oranges, peeled, cut into segments

  • 1 bunch rocket, leaves trimmed

  • 150g blue cheese, crumbled

  • 1/2 cup (55g) toasted walnuts, coarsely chopped

Photography by Chris Chen.


Heat 2 teaspoonfuls of the oil in a large frying pan over medium heat. Season the chicken with salt and pepper. Cook for 3-4 minutes each side or until golden brown and cooked though. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.


Meanwhile, drain the Benino Baby Red Beets, reserving 1 tablespoonful of the juice. Cut each beetroot into quarters.


Combine vinegar, mustard, remaining oil and reserved beetroot juice in a screw-top jar and shake until well combined. Taste and season with salt and pepper.


Thinly slice the chicken. Arrange the rocket, Benino Baby Red Beets, orange and chicken on serving plates. Drizzle with dressing. Sprinkle with blue cheese and walnuts and serve immediately.


Adapted from Notebook, Recipe by Sarah Hobbs

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