Chicken roll with baked beetroot slices
6 servings
90 minutes
Chicken roll with roasted beet slices is a refined dish of European cuisine that combines the juiciness of chicken meat, the sweet taste of roasted beets, and the rich aromas of spicy sauces. This dish may draw inspiration from traditional French or Italian meat roll recipes but gains uniqueness through the combination of fresh herbs and a nutty accent. Roasted beets give it a special texture and sweetness, beautifully contrasting with the tender marinated chicken roll. Enhanced with white and green sauces, these ingredients create a layered flavor with a hint of lemon's acidity, the sharpness of feta cheese, and the spiciness of garlic. Such a dish is perfect for a festive dinner or cozy family gathering, delighting guests with its sophistication and harmony of flavors.
1
Wash the beetroot, peel it, sprinkle with salt, drizzle with olive oil, place in a baking sleeve and put in the oven for an hour at 200 degrees.
- Beetroot: 1 piece
- Salt: to taste
- Olive oil: 100 ml
2
Flatten the chicken carcass, cut the meat from the legs and breasts while preserving the skin as much as possible.
- Chicken: 1 piece
3
Prepare the marinade for the roll: 1 tablespoon of Worcestershire sauce (can be replaced with soy sauce), 3-4 tablespoons of olive oil, juice of half a lime, 1 tablespoon of honey, salt, pepper, garlic (crushed).
- Worcestershire sauce: 1 tablespoon
- Olive oil: 100 ml
- Lime: 1 piece
- Honey: 20 g
- Salt: to taste
- Ground black pepper: to taste
- Garlic: 3 pieces
4
Grease the roll inside, let it soak for 20 minutes, sprinkle with gelatin, wrap it in a roll, also grease the top with marinade, place in a baking sleeve, tie with ribbons cut from the sleeve. Bake in the oven for 40 minutes at 200 degrees (i.e., it can be baked simultaneously with beets on different levels; place the roll in the oven 20 minutes after starting to bake the beets).
- Gelatin: 10 g
- Olive oil: 100 ml
5
Chop the greens (dill, mint, parsley, garlic) in a blender, add walnut kernels, 2-3 tablespoons of olive oil, and lemon juice.
- Dill: to taste
- Parsley: to taste
- Mint: to taste
- Garlic: 3 pieces
- Olive oil: 100 ml
- Orange juice: 50 ml
6
Divide the sauce into 2 parts. Use one part of green sauce, about one tablespoon in volume, for making white cheese sauce. Season the remaining green sauce with salt, pepper, and grated parmesan to taste. For the white sauce, use blended herbs, add 250 grams of Serbian cheese and 100 grams of natural yogurt, and blend until smooth.
- Salt: to taste
- Ground black pepper: to taste
- Parmesan (Parmigiano Reggiano): 20 g
- Brynza cheese: 250 g
- Plain (natural) yoghurt: 100 g
7
When the beet and roll are ready, take them out of the oven and let them cool slightly. Meanwhile, sauté shallots, sweet pepper, and celery in olive oil until browned, add a little water, brown sugar (1-2 tablespoons), a bit of balsamic vinegar, some orange juice, and a little grated zest; cook on low heat for about 15 minutes while stirring.
- Shallot: 300 g
- Bell pepper: 300 g
- Celery stalk: 1 piece
- Olive oil: 100 ml
- Brown sugar: to taste
- Balsamic vinegar: 2 tablespoons
- Orange juice: 50 ml
8
Cut the roll while warm, do the same with the beetroot; for a serving, several slices are needed. Garnish with white and green sauces, onion, ground sweet red pepper, and pink peppercorns; drizzle with olive oil.
- Red peppercorns: to taste
- Olive oil: 100 ml
