For 4
people
Ingredients:
150g arugula
1kg beetroot
800g chicken breasts
100g pumpkin seeds
2 tablespoons extra virgin of
pumpkin oil
1-2 tablespoons of aceto
balsamico
Salt
Instructions:
Cook
chicken breast in salty water. In different pot cook beetroot with its peal. In
meantime wash arugula and put it in salad bowl.
When
chicken is finish cut into cubes and add it to the bowl. Peal down the beetroot
and also cut it into cubes. Season everything with extra virgin pumpkin oil and
aceto balsamico. Serve it with roasted pumpkin seeds.
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