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SALAD
- 400 g red beetroot
- 8 sprigs of thyme
- 30 g coarse salt
- 4 nectarines
- 200 g chicken meat
- 50 g unsalted peanuts
- 240 g soft goat cheese
- 120 g spinach leaves
DRESSING
- 50 g lemon juice
- 20 g granulated sugar
- 100 g olive oil
- pinch of salt
WINE PAIRING
- This dish tastes best with medium-bodied, white and rosé wines.
INSTRUCTIONS
- 1Preheat the oven to 160 °C.
- 2Wrap the beetroot with thyme sprigs and coarse salt in aluminum foil. Place in the preheated oven and bake for 2 hours. Let the baked beetroot cool and peel it. Then cut it into wedges.
- 3Cook the chicken until tender, let it cool, and cut it into bite-sized pieces.
- 4Soak washed spinach leaves in ice water for 15 minutes, then dry them thoroughly. Remove stems from larger leaves and tear the leaves into bite-sized pieces.
- 5Pit the nectarines and cut the flesh into wedges.
- 6In a pan over medium heat, sauté the peanuts until golden, stirring constantly. Immediately transfer them to a plate to cool.
- 7In a bowl, thoroughly whisk the dressing ingredients until the sugar dissolves.
- 8Place spinach leaves in a large bowl, add 2 tablespoons of dressing, and mix.
- 9Serve spinach leaves with beetroot, nectarine, goat cheese, and chicken on plates. Finally, drizzle with dressing and add roasted peanuts.
Tip
For this dish, baked or cooked chicken from the previous day is suitable.
Instead of soft goat cheese, you can use Lučina.
Use a mild, not too strong olive oil.
Spinach leaves soaked in ice water (ideally with ice) will be crispy and stay fresh longer.
Roman Vaněk
Together with Rohlík, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your dish turned out #rohlikchef